Sep 265. A chemical evaluation of tuna-liver and beef -liver meals pre- 

 pared by different methods^ by G. Ivor Jones and William H. Hoyer. 

 From Commercial Fisheries Review^ vol, 12^ No. 11a, November I95O 

 (Supplement), pp. 21-27. 



Sep 266. Technical note No. 5 - "Pink yeast" isolated from oysters grows 

 at temperatures below freezing, by Grace McCormack. From Commer- 

 cial Fisheries Review, vol. 12, No. 11a, November I95O (Supplement), 

 p-. 28. 



Sep 267. Technical note No. 6 - Vitamin-A potencies of liver oils of 



Bering Sea cod and flounder, by F. Bruce Sanford, John A. Dassow, 

 and Ernest F. Dietrich. From Commercial Fisheries Review, vol. 12, 

 No. 11a, November I95O (Supplement), pp. 29«30. 



Sep 268. Technical note No. 7 - Results of some tests with frozen lob- 

 sters and lobster meat, by S. R. Pottinger. From Commercial Fisher- 

 ies Review, vol. 12 No. 11a, November I95O (Supplement), pp. 31-33. 



Sep 269. Feeding value of fish meals, by Hugo Wo Nilson. From Commercial 

 Fisheries Review, vol. 12, No. 12, December I95O, pp. 8-11, illus . 



Sep 270. Preliminary fisheries survey of the Hawaiian-Line Islands area. 

 Part 2 - Notes on the tuna and bait resources of the Hawaiian, 

 Leeward, and Line Islands, by Fred C. June. From Commercial Fish- 

 eries Review, vol. I3, No. 1, January 1951^ PP- 1-22, illus. 



Sep 271. Preliminary fisheries survey of the Hawaiiein-Line Islands area. 

 Part 3 - The live-bait skipjack fishery of the Hawaiian Islands, 

 by Fred C. June. From Commercial Fisheries Review, vol. I3, No. 2, 

 February 1951^ PP- I-I8, illus. 



Sep 272. Effect of fluctuating storage temperatures on quality of frozen 

 fish fillets, by S. R. Pottinger. From Commercial Fisheries 

 Review, vol. 13, No. 2, February 1951, pp. 19-27. 



*Sep 273 • Use of echo sounders in the fisheries, by Ewing Lawrence, Jr. 

 From Commercial Fisheries Review, vol. I3, No. 3^ March 1951^ 

 pp. 1-5^ illus. 



Sep 27^. Control of fish spoilage by icing and freezing, by H. E. Crow- 

 ther. From Commercial Fisheries Review, vol. 13, No. 3^ March 

 1951, pp. 6-10, illus. 



Sep 275. Technical note No. 8 - Processing canned king and dungeness 

 crab meat, by M. E. Stansby. From Commercial Fisheries Review, 

 vol. 13, No. 2, February I95I, pp. 29-30. 



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