TABLE OF CONTENTS 



Page 



Background 1 



Standards and specifications 1 



Standards developnnent 2 



Federal specifications 3 



Preservation and engineering 3 



Preservation of fishery products 3 



Engineering applications 5 



Composition and utilization 6 



Composition of fish 6 



Flavor and odor compounds 7 



Protein studies 7 



Contract research 8 



Autonnatic bone inspection of processed fish 8 



Bacteriological evaluation of connmercially produced 



fishery food products 9 



Improved handling of fish on Massachusetts fishing vessels .. 9 



Improved handling of fish on Maine fishing vessels 10 



Fishery products inspection and certification service 10 



Reports of laboratory research 11 



Laboratory personnel 13 



