368 FOOD SCIENCE APPLICATIONS 



spectrography, and electrophoresis are proving helpful in this research 

 and may provide the newer techniques of quality control for production 

 of the highest quality fishery products. 



LITERATURE CITED 



1. Davies, W. L., Flavours 2, 18(1939). 



2. Davies, W. L., and Gill, E., Chem. and Ind., 55, 141T(1936). 



3. Peifer, J. J., Janssen, F., Muesing, R., and Lundberg, W. O., J. Am. Oil Chemists' 



Soc, 39, 292(1962). 



4. Stansby, M. E., Food TechnoL, 16, 28(1962). 



