P 135. A glaxice at byproducts^ by F. Bruce Sanford. Fisherman's News^ 

 vol. 7, Noo 5. 1951. p. 2. 



P 136. Amazing fish meal industry^ by F. Bruce Sanford. Feedstuff s^ 

 vol. 23, June 1951^ pp. 18-24. 



P 137" Thesis: Utilization of protein of fish and beef by normal 



college women, by Margaret E. Graham. University of Maryland, 1951. 



P 138. Thesis: Evaluation of subtilin as a preservative for crabmeat, 

 by Grace McCormack. University of Maryland, 1951° 



P 139' Thesis: Composition, preparation, and analysis of a metabolic 

 diet for protein utilization, by Ellen Pratt Pusey. University of 

 Maryland, I95I. 



P l40. The effect of ascorbic acid on keeping quality of frozen oysters, 

 by S. R. Pottinger. Southern Fishermaxi, vol. 11, No. 8, I95I, pp. 

 83, 9(>- 



P l4l. Effect of fluctuating storage temperatures on quality of frozen 

 fish fillets, by S. Ro Pottinger. Ice and Refrigeration, August 

 1951. 



P 1^2. Technological studies on the Alaska butter clam — review of prob- 

 lem of occurrence of a toxin, by H. W. Magnus son and C. J. Carlson. 

 Alaska Fisheries Experimental Commission, Technical Report No. 2, 

 September 1951' 



P ih'i. Results of some tests with frozen oysters, by S. R. Pottinger. 

 Quick Frozen Foods, October 1951' 



P Ikh. Report on fat in fish meal, by M. E. Stansby. Journal of the 

 Association of Official Agricultural Chemists, vol. 3^^ 1951^ PP- 

 549-5^. 



P 145. Feeding tests with some algin products, by Hugo W. Nilson and 



John A. Wagner. Proceedings of the Society for Experimental Biology 

 and Medicine, vol. 76, 1951^ PP» 630-35* 



P l46. Studies on round fish frozen at sea, New England species, by 

 Jean C. Hartshorne and Joseph F. Puncocharo Food Technology, vol. 

 5, 1951, pp. 492-5. 



P 147. Frozen Atlantic oyster investigations, by S. R. Pottinger. 

 Food Technology, vol. 6, 1952, pp. 28-30. 



P l48. Canning 'little tuna' ( Euthynnus alleteratus ) , by N. D. Jarvls. 

 Food Technology, vol. 6, 1952, pp. 113-7. 



55 



