Fish Livers (continued ) 



Fish, shellfish, and Crustacea, Part II. P 13^4- 



Meeting of technical representatives of government and industry to dis- 

 cuss standardized methods of vitamin A sampling and assay. M 6 



Fish Sticks 



Some factors affecting the color of fish sticks, Sep 39I 



Weight changes during the cooking of fish sticks. Sep 399 



Technical Note No. 32--Freezing rates and energy req^uirements for freez- 

 ing packaged fish fillets and fish sticks in a multiplate-compression 

 freezer. CFR I05 



Effect of cooking oil quality and storage conditions on the keeping 

 quality of frozen fried fish sticks. CFR 123 



Consumer preferences for breaded shrimp and fish sticks. FL 422 



Household consumer preferences for breaded shrimp and breaded fish sticks. 

 Part I - National and regional siimmary. FL 42U 



Household consumer preferences for breaded shrimp and breaded fish sticks, 

 Part II - Summary by farm and nonfarm rural and city-size groups. 

 FL k23 



Fisheries, General 



An analytical subject bibliography of the publications of the Bureau of 

 Fisheries, I87I-I92O. Doc 899 



The fisheries of Puerto Rico. IR 13 



Fisheries of the Virgin Islands of the United States. IR Ik 



The relative productivity and value of the fisheries of the United States 

 and Alaska. Sep 5I 



The fisheries of the world. Sep 70 



Food and Agriculture Organization--with special reference to fisheries 

 (United Nations). FMN kS 



Trade agreements and the fishery industries. Part I - Fishery products 

 tariff changes at Torquay. Part II - Background on reciprocal trade 

 agreements program. Sep 283 



131 



