Freshness Tests (continued ) 



Fish, shellfish, and Crustacea. P 80 



Determining volatile bases in fish. P 8k 



Evaluation of surface pH as a freshness index for fish fillets. P 99 



Fish and shellfish. P I32 



Fish, shellfish, and Crustacea Part I. P I33 



Frogs 



Frogs: their natural history and utilization. Doc 888 



Frog culture and the frog industry. FL 102 



Cuban frog leg Industry. FL 28ij- 



Frozen Fish, General 



Refrigeration of fish. Doc IOI6 



Trade in fresh and frozen fishery products and related marketing con- 

 siderations in the San Francisco Bay area. IR 39 



Fresh and frozen fishery products reference manual. FMN 30 



Wrapping materials for frozen fish. Sep 1^1-8 



A sampler for livers frozen in drums. Sep 153 



Inspection and handling of fish for export - Iceland. CFR 5 



Bacterial population of brining tanks in fish filleting plants. Sep I87 



Notes on freezing shrimp. Sep I89 



Control of fish spoilage by icing and freezing. Sep 2'jk 



Use of frozen saljnon for canning. Sep 279 



Japanese tuna-mother ship operations in the western equatorial Pacific 

 Ocean. Sep 281+ 



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

 ing the fillets- -review for the period December 1950 - September 1952. 

 Sep 32i^ 



151 



