Freshness Tests (continued ) 



pH data on Pacific oysters. Sep 2^+0 



Results of some tests with frozen oysters. Sep 290 



A study of pH of strictly fresh commercially shucked eastern oysters. 

 Sep 295 



Technical Note No. 15--Conducting organoleptic tests in the laboratory. 

 Sep 302 



Freezing fish at sea--New England. Pairt I - Preliminary experiments. 

 Sep 306 



Freezing fish at sea- -New England. Part 2 - Experimental procedures 

 and equipment . Sep 306 



Technical Note No. 22--Fish frozen in brine at sea: preliminary labor- 

 atory and -taste -panel tests. Sep 318 



Project reviews: freezing fish at sea, defrosting, filleting, and 



refreezing the fillets--review for the period December 1950-September 

 1952. Sep 32^ 



Cooperative fish-product-acceptability project with Quartermaster Food 

 and Container Institute . Sep 38^ 



Cold-storage life of fresh-water fish - No. 2. CFR 126 



Studies on the handling of fresh mackerel. RR 1 



Judging the quality and freshness of fish by organoleptic methods. 

 FL 9^4- 



Certain aspects of the German fishing industry. Report VI. FL 211 



Evaluation of surface pH as a freshness index for fish fillets. 

 FL 27k 



An electrometric method for detection of relative freshness of haddock. 

 P 16 



The significance of bacterial count and chemical tests in determining the 

 relative freshness of haddock. P 2k 



Thesis: The determination of moisture in fish flesh. P 28 



Determination of peroxide values for rancidity in fish oils. P 62 



150 



