BIBLIOGRAPHICAL REFERENCES 381 



Tarr, H. L. A., "Preservation of Fresh Fish," Arch. Fischereiwissenschaft, 8, 9(1957). 

 Wick, C. I., "Ocean Harvest," Seattle, Superior Publishing Co., 1956. 



Freezing and Cold Storage 



Banks, A., "The Freezing and Cold Storage of Herrings," Food Investigation Special 



Report No. 55, London, Dept. of Scientific and Industrial Research, 1952. 

 Bucher, D., Heerdt, M., and Osterhaug, K., "Bibliography of the Preservation of 



Fish by Freezing," Fishery Leaflet 265, Washington, U.S. Fish and Wildlife Service, 



1949. 

 Butler, C, Slavin, J., Patashnik, M., and Sanford, F. B., "Refrigeration of Fish — 



Cold Storage Design," Fishery Leaflet 427, Washington, U.S. Fish and Wildlife 



Service, 1956. 

 Dassow, J., Pottinger, S., and Holston, J., "Refrigeration of Fish — Preparation, 



Freezing, and Cold Storage of Fish, Shellfish, and Precooked Fishery Products," 



Fishery Leaflet 430, Washington, U.S. Fish and Wildlife Service, 1956. 

 Holston, J., and Pottinger, S. R., "Brine Dipping of Haddock Fillets," Com. Fisheries 



Rev., 17, No. 10, 21(1955). 

 Moyer, R. H., "Packaging of Frozen Fish," Technological Station Circular No. 23, 



Vancouver, Fisheries Research Board Can., 1960. 

 Slavin, J. W., "Methods of Freezing used in the Fisheries, a Review," Fishing Gaz. 



Ann. Rev., 75, 176(1958). 

 Slavin, J. W,, and Heerdt, M., "Refrigeration of Fish — Distribution and Marketing of 



Frozen Fishery Products," Fishery Leaflet 431, Washington, U.S. Fish and Wildlife 



Service, 1956. 

 Stansby, M. E., "Fish, Shellfish, and Crustacea," in "The Chemistry and Technology 



of Food and Food Products," Edited by Jacobs, M., Vol. 2, p. 933, Vol. 3, p. 2286, 



New York, Interscience Press, 1951. 

 Stansby, M. E., Pottinger, S. R., and Miyauchi, D., "Refrigeration of Fish— Factors 



to be Considered in the Freezing and Cold Storage of Fishery Products," Fishery 



Leaflet 429, Washington, U.S. Fish and Wildlife Service, 1956. 



Canning and Curing 



Beatty S. A., and Fougere, H., "Processing of Dried, Salted Fish," Bull. 112, Ottawa, 



Fisheries Research Board Can., 1957. 

 Cutting, C. L., "Fish Saving," New York, Philosophical Library, 1956. 

 Cutting, C. L., "The General Principles of Smoke-Curing of Fish," Food Investiga- 

 tion Leaflet No. 13, London, Dept. of Scientific and Industrial Research, 1951. 

 Eddy, B. P., Ed., "The Microbiology of Fish and Meat Curing Brines," Proc. of the 



Second International Symposium on Food Microbiology, London, Dept. of Scientific 



and Industrial Research, 1958. 

 Jarvis, N. D., "Curing of Fishery Products," Research Report No. 18, Washington, 



U.S. Fish and Wildlife Service, 1950. 

 Jarvis, N. D., "Principles and Methods in Canning of Fishery Products," Research 



Report No. 7, Washington, U.S. Fish and Wildlife Service, 1943. 

 Jul, M., and Kondrup, M., Editors, "The Technology of Herring Utilization," 



Bergen, A. S. John Griegs, 1953. 

 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. 



