P 2k, The significaxice of bacterial count and chemical tests in deter- 

 mining the relative freshness of haddock^ by Francis P. Griffiths 

 and Maurice E. Stansby. Transactions of American Fisheries Society^ 

 vol. 6k, I93I4-, pp. 14-01-7. 



P 25. Application of the enclosed torch to the estimation of arsenic 

 in foods, by R. E. Remington, E. J. Coulson, and H. von Kolnltz . 

 Industrial and Engineering Chemistry (Analytical Edition), volo 6, 

 193^, p. 280. 



P 26. Metabolism in the rat of the natiirally occurring arsenic of 



shrimp as compared to arsenic trioxide, by E. J. Coulson, R. E. Rem- 

 ington, and K. M. Lynch. Journal of Nutrition, vol. 10, 1935^ P« 255. 



P 2'J . Some developments in markets for byproducts during the last year, 

 by Roger W. Harrison. Fishing Gazette (Annual Review Wiimber), 1935, 

 p. 92. 



P 28. Thesis: The determination of moisture in fish flesh, by D. A. 

 Bean. Northeastern University, June 1935- 



P 29. Thesis: Determination of lactic acid in fish muscle, by Richard 

 M. Locke. Northeastern University, June 1935- 



P 30* Menhaden oils as an antirachitic supplement for poultry, by W. C. 

 Supplee and C. F. Lee. Bulletin University of Maryland, .Agricultural 

 Experiment Station, No. 389^ November 1935* 



P 31' Analysis of fish- -tests for the condition of the oil of fish flesh, 

 by Maiirice E. Stansby. Journal of the Association of Official Agricul- 

 tural Chemists, vol. I8, 1935, pp. 6l6-21. 



P 33 • Carbon dioxide in handling fresh fish- -haddock, by Matirice E. 



Stansby and Francis P. Griffiths. Industrial and Engineering Chemistry, 

 vol. 27, 1935, P- 1^52. 



P 3^4- o studies on the relation of diet to goiter - IV. The antigoltro- 

 genic value of some foods, by R. E. Remington, E. J. Coulson, and H. 

 Levlne. Joiornal of Nutrition, vol. 12, 1936, p. 27. 



P 35. The factory shlp--its significance to our world trade and commerce, 

 by R. H. Fiedler. Transactions of the American Fisheries Society, 

 vol. 66, 1936. 



P 36. Report on the determination of copper in foods, by E, J. Coulson. 

 Journal of the Association of Official Agricultural Chemists, vol. I9, 

 1936, p. 219. 



P 37. Byproducts show increased value and Importance to the fisheries, 

 by Roger W. Harrison. Fishing Gazette, September I936. 



hi 



