FL 86. Specialty products, by Norman D. Jarvis. Reprinted from RR "J, 

 pp. 285-297, illus. 



FL 87. Fish roe and caviar, by Norman D. Jarvis. Reprinted from 

 RR 7. pp. 299-308. 



FL 88. Canned products hermetically sealed but not processed, by 

 Norman D. Jarvis. Reprinted from RR 7, pp. 309-322. 



FL 89. Spoilage in canned fishery products, by Norman D. Jarvis. Re- 

 printed from RR 7, PP- 323-35*+, 89-93. 



FL 90. Canned fishery products as food, by Norman D. Jarvis. Reprinted 

 from RR 7;. PP. 355-362, illus. 



*FL 93' New foods from salmon cannery waste, by Lyle Anderson and Frank 

 Piskur. October 19^*+, 2 pp., illus. Reprinted from April I'^kk 

 issue of the Pacific Fisherman. 



FL 9^' Judging the q^uality and freshness of fish by organoleptic methods, 

 by Maurice E. Stansby. Reissued February 1952, 6 pp. 



*FL 95. The latent fisheries of Washington and Alaska, by Wilbert McLeod 

 Chapman. October 19^^, 9 PP • From California Fish and Game, vol. 

 28, No. k, October 19^12. 



FL 99' Extraction of vitamin A from dogfish livers, by R. W. Harrison 

 and Wm. S. Haram. October 19^^, 2 pp. From Pacific Fisherman, vol. 

 39, No. 9, July 19^1. 



FL 102. Frog culture and the frog industry, prepared in the Division of 

 Fishery Biology. Rev. December 19^^, ^ PP- 



*FL 103. Suggestions for storing frozen fish, by J. M. Lemon. Reissued 

 March 19^7, h pp. 



FL 10^4-. The canning of Maine sea herring, by Buell W. Blair, E. J. 



Cameron, and Norman D. Jarvis. December 19^^, 2 pp. Replaces Sep. 7- 



FL 106. Basic recipes for cooking fish, by Rose G. Kerr. Reissued 

 September 19^9, 7 PP- 



FL 107. Opportunities for small business in the fisheries of the Pacific 

 Northwest and Alaska, by M. E. Stansby. February 19^5, 6 pp. 



*FL 108. The relative productivity and value of the fisheries of the 



United States and Alaska, by Bob Finley. Rev. April 1952, 10 pp., 

 illus . 



20 



