P 121. Stabilization of vitamin A in halibut liver oil with nordihy- 



droguaiaretic acid (NDGA), by John A. Dassow and Maurice E. Stansby, 

 Journal of American Oil Chemists' Society^ vol. 26, 19^9^ pp. ^75-9. 



P 122. Meet Professor Morton^ by F. Bruce Sanford. Fisherman's news, 

 vol. 5, No. 10;, 19^9,, p. 5. 



P 123. Freezing fish at sea for later thawing, processing, and refreez- 

 ing ashore, by J. F. Puncochar. Fishing Gazette, vol. 65, No. 12, 

 19^19, pp. 206, 210. 



P 12h. Oil and meal developments, by F. Bruce Sanford. Fisherman's 

 News, vol. 6, No. 3, 1950, p. ^4-. 



P 125. Report on fat in fish meal, by Maurice E. Stansby. Journal of 

 the Association of Official Agricultural Chemists, vol. 33^ 1950^ 

 ppo lij-6-9. 



P 126. What's happening to fish meal? By F. Bruce Sanford. Fisherman's 

 News, vol-. 6, No. 6, 1950, p. 1. 



P 127. Byproducts of the fisheries, by F. Bruce Sanford. Fishing 

 Gazette (Annual Review Number), I95O, pp. 210-8. 



P 128. Thesis: A study of some processing methods and chemical dip 

 treatments on the bacteriological spoilage of shucked oysters, by 

 Paul A. Albert. University of Maryland, 1950 » 



P 129. Thesis: Some factors influencing the rate of gastric evacuation 

 in the rat, by Marlin B. Kreider. University of Maryland, 1950. 



P 130. An improved method of glazing fish for locker storage, by S. R. 

 Pottinger. Quick Frozen Foods, vol. 13, No. ^4-, I95O, pp. 120-2. 



P 131 o Fish liver oils, by F. Bruce Sanford. Encyclopaedia of Chemical 

 Technology, vol. 6, 1951;. PP- 570-8. 



P 132. Fish and shellfish, by Mo E. Stansby, Encyclopaedia of ChemicaJ. 

 Technology, vol. 6, 1951, pp. 56O-70. 



P 133. Fish, shellfish, and Crustacea, Part I, by Maurice E. Stansby. 

 Jacobs' Chemistry and Technology of Food and Food Products, vol. 2, 

 1951, pp. 933-7^+. 



P 13^4-. Fish, shellfish and Crustacea, Part II, by Maurice E. Stansby. 

 Jacobs' Chemistry and Technology of Food and Food Products, vol. 3, 

 1951, pp. 2286-2316. 



^h 



