FMN 18. Pur sealS;, by Seton H. Thompson, vol. 2., No. 5, 3 (19U0) 



FMN 19. Trends and conditions of the U. S. fisheries In the Great 



Lakes and International laies, by Cyrus H. Chilton, vol. 2., Noo 6, 

 3 (19^0) 



FMN 20. Jacksonville Market News office covers extensive fish prod- 

 ucts area, by S. C. Denham, vol. 2, No. 7, 3 (l9^0) 



FMN 21. Some notes on the shrimp packing industry in the south 



Atlantic and Gulf States, by Andrew W. Anderson, vol. 2, No. 8, 

 3 (19^0) 



FMN 22. The oyster and the oyster industry in the United States, vol. 

 2, No. 9. 3 (19^0) 



FMN 23. Economics of the carp industry, by Edna N. Sater, vol. 2, 

 No. 12, 3 (19^0) 



FMN 2k. Freezing and cold storage of salmon and "sole" fillets, by 

 Maurice Eo Stansby, vol. 3, No; 2, h (l9^l) 



FMN 25. Studies on the "pink" discoloration of commercially shucked 

 oysters, by J. F. Puncochar, W. H. Baldwin, and S. R. Pottinger, 

 vol. 3;. No. 5, 6 (19^1) 



FMN 26. Results of some preliminary experiments on the effect of 



washing and blowing on the mineral content of oysters, by S. R. 

 Pottinger, J. Fo Puncochar, and W. H. Baldwin, vol« 3, No. 6, 3 

 (I9i^l) 



FMN 27 o Gloucester small -boat fishery yields almost four million 

 pounds in 19^0, by R. H. Merchant, vol. 3, No. 6, 6 (l9^l) 



FMN 28. Some preliminary studies on the relative value of methods for 

 indicating quality of shucked oysters, by W. H. Baldwin, Jo F. 

 Puncochar, and S. R. Pottinger, vol. 3;, No. 7; 3 (l9^l) 



FMN 29. "Boston" mackerel — where they are caught and the principal 

 centers of distribution, by John R. Webster, vol. 3, No. 7, 7 

 (I9i^i) 



FMN 30. Fresh and frozen fishery products reference manual, by A. W. 

 Anderson, vol. 3, No, Ba^. (19^+1) Supplement 



FMN 31. Lake trout and whitefish grades and sizes, vol. 3, No. 8a, 13 

 (19^1) Supplement 



FMN 32. Have you overlooked fish? By Gerald Ao Fitzgerald and B. E. 

 Nettleton, vol. 3, No. 10, 7 (l9^l) 



i^O 



