208 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



LITERATURE CITED 



1. Anzulevic, J. V., and Reedy, J., "Pasteurization of Crab Meat," Fishery Leaflet 



415, Washington, U.S. Fish and Wildlife Service (1954). 



2. Byrd, G. C, "Method of Keeping the Meat of Shellfish in a Fresh Condition," 



U.S. Patent 2,546,428 (March 27, 1951). 



3. Carle, L. A., and Kyte, L., Coni. Fisheries Rev., 17, No. 2, 12(1955). 



4. Cope, C. E., "Spiny Lobster Gear and Fishing Methods," Fishery Leaflet No. 



487, Washington, U.S. Fish and Wildlife Service (1959). 



5. Dassow, J. A., "Freezing and Canning King Crab," Fishery Leaflet No. 374, 



Washington, U.S. Fish and Wildlife Service (1950). 



6. Dow, R. L., Harriman, D. M., and Scattergood, L. W., Com. Fisheries Rev., 21, 



No. 5, 1(1959). 



7. Elliot, H., and Harvey, E. W., Food Technol. 5, 163(1951). 



8. Elliot, L., "Alaska's Marvelous Monster-The King Crab," Readers Digest p. 



224, May 1962. 



9. Farber, L. G., Food Technol. 7, 465(1953). 



10. Fellers, C. R., and Harris, S. G., Ind. Eng. Chem., 32, 592 (1940); U.S. Patent 



2,155,308 (Jan. 7, 1936 and April 18, 1939). 



11. Hipkins, F. W., "The Dungeness Crab Industry," Fishery Leaflet No. 439, Wash- 



ington, U.S. Fish and Wildlife Service, (1957). 



12. Littleford, R. A., "Studies on Pasteurization of Crab Meat," Bulletin No, 2, 



14 pp., Crisfield, Md., Univ. of Maryland, Seafood Processing Lab. (1957). 



13. Nelson, R. W., and Thurston, C, "The Proximate Composition and the Sodium 



and Potassium Contents of Dungeness Crab," Seattle, U.S. Bureau of Com- 

 mercial Fisheries (1962). 



14. Pachtman, E. S., "Shipping and Maintaining Lobsters Alive," Com. Fisheries 



Technical Leaflet No. 9, 7 pp., Washington, U.S. Fish and Wildlife Service 

 (1956). 



15. Peters, J. A., and Slavin, J. W., Com. Fisheries Rev., 20, No. 1, 22(1958). 



16. Power, E. A., "Fisheries Statistics of the U.S.— 1960," Statistical Digest No. 53, 



Washington, U.S. Fish and Wildlife Service (1962). 



17. Power, E. A., "Fisheries of the U.S. 1961," Commerical Fisheries Statistics, No. 



2900, p. 14, Washington, U.S. Fish and Wildlife Service (1962). 



18. Seagran, H. L., Com. Fisheries Rev., 20, No. 11, 15(1958). 



19. Slavin, J. W., and Peters, J. A., Com. Fisheries Rev., 20, No. 7, 1(1958). 



20. Ulmer, D. H. B., Jr., Benarde, M. A., and Littleford, R. A., "Processing Methods 



for the Preparation of Chilled Crab meat from the Atlantic Coast Blue Crab," 

 Mimeo. Report, Crisfield, Md., Univ. of Maryland, Seafood Processing Lab. 

 (1959). 



21. Van Engel, W. A., Com. Fisheries Rev., 20, No. 6, 6(1958). 



22. Wharton, J., "The Chesapeake Bay Crab Industry," Fishery Leaflet No. 358, 



Washington, U.S. Fish and Wildlife Service (1954). 



