Cod (continued) 



Brine- cured cod. FL ^5 



Outlook for Newfoundland fisheries, ±9^7. FL 256 



Cod- -the beef of the sea. FL 269 



Whale and fish oils (Iceland). FL 3^5 



The codfish industry in northern Portugal. FL 367 



Exploratory fishing expedition to the northern Bering Sea in June and 

 July 19k9. FL 369 



Thesis: The effect of certain cooking and holding methods on the nutri- 

 tive value of the protein and vitamins of cod and oysters . P 76 



Color of Fish and Fish oil 



Studies in crab canning. IR 8 



Preliminary investigation of methods for freezing and storing fillets of 

 some Pacific Northwest fish. SSR 15 



Recording color of opaque objects. P 6k 



Comparison of several methods for recording color of fish liver oils. 

 P 9^ 



Some factors affecting the color of fish sticks. Sep 391 



Composition of Fish and Fishery Products 



Nutrition of oysters: The nature of the so-called "fattening" of oysters. 

 Doc 860 



Biology and economic value of the sea mussel ( t^ilus edulis_) . Doc 865 



Pacific salmon fisheries . Doc 902 



Iodine content of sea foods . Doc 9^7 



Iodine content of preserved sea foods . Doc 979 



Nutritive value of fish and shellfish. Doc 1000 



Fish meal in animal feeding with bibliography. Doc IO9O 



Pacific salmon fisheries. Doc IO92 



113 



