P 189. Does fish flavor affect other foods when stored in locker or 

 freezer? Material prepared by F. B. Sanford from a report of 

 Martin Heerdt. Frozen Food Center, vol. 9^ No. 10, October 1955, 

 p. 12. 



P 190. Composition of certain species of fresh-water fish . I - 



Introduction: The determination of the variation of composition 

 of fish, by M. E, Stansby. Food Research, vol. I9, No. 12, 195^. 



P 191- Fishery Products, by Charles Butler and Walden H. Hastings. 

 Refrigerating Data Book, Applications Volume, 1955- 



Research Reports (RR ) 



RR 1. Studies on the handling of fresh mackerel ( Scomber scombrus ), 

 by M. E. Stansby and J. M. Lemon. 19^1^ ^6 pp., illus . 



*RR 3- Itie effect of heat and moisture on the feeding value of pil- 

 chard meal, by William B. LaxLham, Jr., nd Hugo W. Nilson, 19^2, 

 10 pp. 



*RR k. Metabolism studies with algin and gelatin, by Hugo W. Nilson 

 and J, M. Lemon. I9U2, 9 pp. 



RR 6. Preparation and keeping quality of lightly smoked mackerel, 

 by Maurice E. Stansby and Francis P. Griffiths » 19^3, 10 pp. 



RR 7« Principles and methods in the canning of fishery products, by 

 Norman D. Jarvis. 19^^^ 366 pp., illus. 



RR 15. Shark fishing potentialities of the Philippine seas, by Herbert 

 E. Warfel and John A. Clague. 1950, I9 pp., illus. 



RR 17. Guide to the classification of fishing gear in the Philippines, 

 by Agustin F. Umali . 1950^ I65 pp., illus. 



RR 18. ^Curing of fishery products, by Norman D. Jarvis. 1950^ 27I pp., 

 illus . 



RR 22. Fishing gear preservatives for Philippine waters, by John A. 

 Clague and Bienvenido Datingaling. 1950^ 23 pp., illus. 



RR 23. Liver oil properties of Phillippine sharks and rays, by William 

 S Hamm. I95O, 5 pp. 



RR 2^^-. Temperature and salt purity effects on the manufacture of fish 



paste and sauce, by William S. Hamm and John A. Clauge. 1950, H pp., 

 illus . 



59 



