Composition of Fish and Fishery Products (continued ) 



Spectrograph! c analysis of marine products. IR 5 



Chemical and physical properties of burbot-liver oil and its vitamin 

 content. IR 12 



Studies on the nutritive value of oysters . IR 17 



The ipdine content of some American fishery products. IR 25 



Effect of method of manufacture on the composition of haddock fishmeal 

 proteins . IR 31 



Physical and chemical changes in the pink salmon during the spawning mi- 

 gration. IR 33 



Vitamin content of oils from cannery trimmings of salmon from the 

 Columbia River and Puget Sound regions. IR 36 



Pacific salmon oils. IR kO 



The mineral content of the edible portions of some American fishery 

 products . IR kl 



Study of the metabolism of naturally occurring fluorine in canned salmon 

 and mackerel . IR hk 



Results of some preliminary experiments on the effect of washing and 

 blowing on the mineral content of oysters. FMN 26 



Some preliminary studies on the relative value of methods for indicating 

 quality of shucked oysters . FMN 28 



Fresh and frozen fishery products reference manual. FMN 30 



Have you overlooked fish? FMN 32 



Food values in fish and sea foods . FMN 33 



Notes on canning ground fish. Sep 39 



The ragfish. Sep 8I 



Thiamine Assays of fishery products. Sep 126 



Riboflavin assays of fishery products. Sep I30 



The content of certain amino acids in seafoods. Sep 1U5 



llU 



