CFR ^7. Research in Service laboratories: Riboflavin and niacin loss 

 in sardine meal processing^ volo 1^+, No. 3^ 22 (1952) 



CFR k8. Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (blue pike, and sheepshead), vol. 1^, 

 No. 3, 22 (1952) 



CFR k^ . Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (yellow perch and whitefish), vol. Ik, 

 No. k, 21 (1952) 



CFR 50' Research in Service laboratories: Cold-storage life and compos- 

 ition of fresh-water fish (whitefish, Lake Michigan smelt), vol. 

 Ik, No. 5, 13 (1952) 



CFR 51. Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (Coliunbia River smelt), vol. ik, No. 6, 

 21 (1952) 



CFR 52 o Research in Service laboratories: Vitamin content and nutritive 

 value of fishery products (pilchard), vol. 1^, Noo 6, 22 (1952) 



CFR 53- Exploratory shrimp fishing in the Gulf of Mexico, 1950-51 



(Progress Report), by Stewart Springer and Harvey R. Bullis, 

 vol. Ik, No. 7, 1 (1952) 



CFR '^k. Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (buffalo fish and carp), vol. 1^+, No. 8^ 

 13 (1952) 



CFR 55 « Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (Lake Michigan chub), vol. 1*+, No. 9, 

 20 (1952) 



CFR 56. Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (Lake Michigan chub), vol. Ik, No« 10, 

 27 (1952) 



CFR 57. Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (sheepshead and bullhead), vol. 1^, No. 



11, 10 (1952) 



CFR 58. Research in Service laboratories: Composition and cold-storage 

 life of fresh-water fish (biaihead), vol. ik, No. 12, I5 (1952) 



CFR 59. Technical Note Noo 23 - Feeding fish meals and solubles to 

 chickens does not affect flavor of meat, by Hugo W. Nilson, 

 vol. Ik, No. 12a, kl (1952) Supplement 



