196 lb. Packaging of fishery products. 

 Seafood Merchandising, vol. 22, no. 

 2 (April), p. 14-15, 48-49. (624 

 Gravier Street, New Orleans 12, 

 Louisiana.) 



196lc. Technological research in the 

 North Atlantic area of the United 

 States. Actualites Marines, vol. 5, 

 no. 1 (January- April), p. 26-31. (De- 

 partment des Pecheries, Province 

 de Quebec, Quebec, Canada.) 



(United States) Bureau of Commercial Fish- 

 eries. 

 i960. U.S. standards for grades of 

 frozen ocean-perch fillets. U.S. Fish 

 and Wildlife Service, Federal 

 Register, vol. 25, no. 249 (Decem- 

 ber), p. 13634-13636. 



196 la. NASPO fish specification no. 1, 

 frozen ocean perch fillets and 

 Pacific ocean perch fillets. U.S. 

 Fish and Wildlife Service, p. 1-7. 

 Prepared for the National Associa- 

 tion of State Purchasing Officials, 

 an affiliate organization of The 

 Council of State Governments, 1025 

 Connecticut Avenue, N.W., Wash- 

 ington 6, D.C. (Accepted for use by 

 NASPO on May 4, 1961.) 



196lb. Interim federal specification, 

 PP-F-00381e; fish, chilled and fro- 

 zen. U.S. Fish and Wildlife Service. 

 Issued by General Services Adminis- 

 tration, Federal Supply Service 

 (April 28), p. 1-15. 



196lc. Interim federal specification, 

 C-S-00631d; sponge: natural. U.S. 

 Fish and Wildlife Service. Issued 

 by General Services Administration, 

 Federal Supply Service (May 8), p. 

 1-8. 



196ld. Interim federal specification, 

 PP-S-00315b; shrimp, frozen, raw, 

 breaded. U.S. Fish and Wildlife 

 Service. Issued by General Serv- 

 ices Administration, Federal Supply 

 Service (March 9), p. 1-14. 



196le. Interim federal specification, 

 PP-S-0051e; sardines, canned. U.S. 

 Fish and Wildlife Service. Issued by 

 General Services Administration, 

 Federal Supply Service (February 

 24), p. 1-13. 



LIST OF PAPERS PRESENTED AT 

 MEETINGS 



Brooke, Richard O., Elinor M. Ravesi, and 

 Maynard A. Steinberg. 

 1961. Composition of commercially im- 

 portant fish taken from New England 

 waters. Part II. Proximate analyses 

 of butter fish, flounder, pollock and 

 hake. Presented at the 21st annual 

 meeting of the Institute of Food 

 Technologists, New York, May. 



Cohen, Edward H., and John A. Peters. 



1961. Effect of different chilling methods 

 on the quality of fish. Presented at 

 the annual meeting of the Atlantic 

 Fisheries Technologists, Williams- 

 burg, Virginia, March. 



Frascatore, Anthony J., Jr., Joseph H. 



Carver, John J. Ryan, and Richard D. 



Termey. 

 1961. Standards development program 

 at the Bureau of Commercial Fish- 

 eries' technological laboratory in 

 Gloucester, Massachusetts. Pre- 

 sented at the 21st annual meeting 

 of the Institute of Food Technologists, 

 New York, May. 



King, Frederick J. 



1961. Protein research at the Bureau of 

 Commercial Fisheries' Technologi- 

 cal Laboratory, Gloucester, Massa- 

 chusetts. Presented at the annual 

 meeting of the Atlantic Fisheries 

 Technologists, Williamsburg, Vir- 

 ginia, March. 



Peters, John A., and Joseph W. Slavin. 



1960. Report of proceedings of the con- 

 ference on storage and distribution of 

 frozen seafoods. Presented at the 

 Bureau of Commercial Fisheries 

 Technological Laboratory, meeting, 

 Gloucester, Massachusetts, Novem- 

 ber 21. 



Slavin, Joseph W. 



1961. Time-temperature tolerance of 

 frozen fishery products. Talk given 

 at the 16th Annual National Fish- 

 eries Institute Convention, Wash- 

 ington, D.C., April. 



1961. Preservation of fish aboard the 

 vessel. Presented at meeting of 

 Pacific Fisheries Technologists, 

 Bellingham, Washington, March. 



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