Canned Fish (continued ) 



Notes on canning ground fish. Sep 39 



An interview with personnel of a Russian floating crab cannery. Sep 106 



Conversion of salmon cannery to clam packing. Sep 1^4-0 



New type thermocouple seal for tin containers . Sep 17^ 



Some observations on fish processing in Norway. Sep 175 



Federal legislation, decisions, orders, etc. Food and Drug Administra- 

 tion - Proposed changes for canned oysters. CFR 7 



The methods of collecting and processing the mussel. CFR 20 



Salmon cannery trimmings . Part I - Relative amounts of separated parts . 

 Sep 258 



Some processing and technological methods in the Japanese fisheries. 

 Sep 259 



Technical Note Wo. 8 - P>rocessing canned king and dungeness crab meat. 

 Sep 275 



Use of frozen salmon for canning. Sep 279 



Utilization of Alaska salmon cannery waste as a source of feed for hatchery 

 fish. Sep 298 



Technical Note No. I6 - A simple penetrometer for the measurement of tex- 

 ture changes in canned salmon. Sep 305 



Technical Note No. I7 - Refractive index of free oil in canned salmon. 

 Sep 307 



Technical Note No. I8 - Proximate composition of the classified trimmings 

 from pink salmon. Sep 3IO 



Salt content of salmon canned from brine-frozen fish, Sep 364 



Sulfide discoloration in canned tuna. CFR 82 



Packaging frozen fish in tin results in superior storage life. CFR lO^J- 



Reduction of curd in canned salmon prepared from frozen fish. Part I - 

 Use of tartaric-acid and sodium chloride brine dips. CFR IO8 



Iron sulfide discoloration of t\ana cans. CFR 119 



107 



