1950a, Basic fish cookery, U« S« Fish and Wildlife Service, Test 

 Kitchen Series No, 2, 26 pp» 



1951, Cod — beef of the sea, U, S, Fish and Wildlife Service, Fishery 



Leaflet 269. 7 pp# 



KERR, ROSE G., and JEAN BURTIS 



1950, How to cook oysters, U» S, Fish and Wildlife Service, Test 

 Kitchen Series No, 3« 13 PP* 



LEACH, A. E., and A. L. WINTON 



1920, Food inspection and analysis. Fourth Edition, John Wiley and 

 Sons, New York. 1090 pp, 



McCANCE, R. A., and E. M. WIDD0;VS0N 



1947c The cheniical composition of foods. Second Edition, Chemical 

 Publishing Co,, Brooklyn, NoY, 156 pp, 



OSIERHAUG, KATHRYN L. 



1952, King crab recipes, U, S, Fish and Wildlife Service, Commercial 



Fisheries Review, vol, 14, No, 2, pp. 43-45, Also as Separate 

 No. 308, 3 pp. 



OSTERHAUG, KATHRYN L. and ROSE G. KERR 



1952, How to cook salmon, U, S» Fish and Wildlife Service, Test Kitchen 



Series No, 4« 18 ppo 

 1953 o How to cook clams. U. S, Fish and Wildlife Service, Test Kitchen 



Series No, 8, 14 pp, 



ROBEY, DOROIHYM., and ROSE G. KERR 



1952, How to cook ocean perch, U, S, Fish and Wildlife Service, Test 

 Kitchen Series ^too 6, 10 pp, 



SHEMAN, H. C. 



1924, Food products. Second Edition, The Maanillan Co,, New York, 

 687 pp. 



WATTS, B. K., and A. L. MERRILL with collaborators 



1950. Composition of foods - raw, processed, prepared. U. S, Depai^tment 

 of Agriculture, Agriculture Handbook No. 8, 14? pp, 



WINTON, A. L.,and K. B. WINTON 



1937. The structure and composition of foods, vol, 3. John Wiley and 

 Sons, New York, 523 pp. 



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