BIBLIOGRAPHICAL REFERENCES 

 Federal Specifications for Fishery Products' 



379 



Product 



Specification No. 



Date Effective 



Clams: raw, shucked, fresh (chilled), and frozen PP-C-401a April 25, 1952 



Crab meat: canned PP-C-651a Sept. 25, 1956 



Crab meat: cooked, chilled, and frozen PP-C-656a March 6, 1956 



Fish: fresh (chilled), and frozen PP-F-381d Sept. 3, 1954 



Oysters: canned PP-0-951 March 3, 1931 



Oysters: raw, shucked, fresh, and frozen PP-0-956 July 27, 1950 



Salmon: canned PP-S-31b Aug. 8, 1951 



Sardines: canned PP-S-51d April 11, 1957 



Shrimp: canned PP-S-311a Sept. 8, 1955 



Shrimp: frozen, raw, breaded PP-S-315 (New) 



Shrimp: raw, and cooked, chilled, and frozen PP-S-316a June 20, 1955 



Tuna fish: canned PP-T-771 March 31, 1931 



* Federal Specifications available from the General Services Administration Regional Offices in 

 Boston, New York, Atlanta, Chicago, Kansas City, Dallas, Denver, San Francisco, Seattle, or Wash- 

 ington, D.C. 



Empey, W. A., "Handling and Care of Fresh, Unfrozen Fish," Food Preservation 

 Quarterly, 18, 6(1958). 



Groninger, Herman S., "Occurrence and Significance of Trimethylamine Oxide in 

 Marine Animals," Special Scientific Report: Fisheries No. 333, Washington, U.S. 

 Fish and Wildlife Service, 1959. 



Lumley, A., Pique, J. J., and Reay, G. A., "The Handling and Stowage of Whitefish 

 at Sea," Food Investigation Special Report No. 37, London, Dept. of Scientific and 

 Industrial Research, 1929. 



MacCallum, W. A., Fish Handling and Hold Construction in Canadian North Atlantic 

 Trawlers," Bull. No. 103, Ottawa, Fisheries Research Board Can., 1955. 



Piskur, Frank T., and Sereno, IVIario N., "Federal Specifications for Fishery Food 

 Products," Com. Fisheries Rev. 20, No. 2, 1(1958). 



Reay, G. A,, and Shewan, J. M., "The Care of the Trawler's Fish," Food Investiga- 

 tion Leaflet No. 3, London, Dept. of Scientific and Industrial Research, 1949. 



Reay, G. A., and Shewan, J. M., "The Spoilage of Fish and its Preservation by Chill- 

 ing," in "Advances in Food Research," Vol. 2, New York, Academic Press, 1949. 



Shewan, J. M., "The Microbiology of Cured and Frozen Fish," Symposium on Cured 

 and Frozen Fish Technology, No. 100, Chap. 2, p. 1, Goeteborg, Swedish Institute 

 for Food Preservation Research, 1953. 



Shewan, J. M., and Liston, J., "Objective and Subjective Assessment of Fish Quality," 

 Bull, of the International Institute of Refrigeration Supplement Annex 1, p. 137, 

 1956. 



Shewan, J. M., and Stewart, J., "Experiments in the Use of Antibiotics in Fish Pres- 

 ervation," Food Investigation Memoir No. 1203, Aberdeen, Torry Research Sta- 

 tion, 1958. 



Stansby, M. E., "Problems in Determining Fish Freshness," Food Technol., 12, 

 260(1958). 



Stansby, M. E., "Speculations on Fishy Odors and Flavors," Food Technol, 16, 

 28(1962). 



Tarr, H. L. A., "Antibiotics in Fish Preservation," Bull. No. 124, Ottawa, Fisheries 

 Research Board Can., 1960. 



Tarr, H, L. A., "The Bacterial Flora of Fresh Fish and its Technological Implication," 



