Haddock (continued) 



Freezing fish at sea--New England. Part 8 - Some factors affecting 

 the salt (sodium chloride) content of haddock during brine-freezing 

 and water-thawing. Sep 375 



A comparative study of fish meals made from haddock offal. Sep 388 



Brine-dipping of haddock fillets. CFR 117 



Curing of fishery products. RR 18 



Haddock ( Melanogrammus aeglif enus ) . FL I98 



Evaluation of surface pH as a freshness index for fish fillets . FL 2'jk 



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 



Carbon dioxide in handling fresh fish- -haddock. P 33 



Thesis: Protein utilization of beef and haddock by normal college 

 women: A six day repetitive diet study for the protein utilization 

 of individual meals . P l62 



Some factors affecting the salt (sodium chloride) content of haddock 

 during brine-freezing and water -thawing. P 173 



What are the effects of brine dipping of haddock fillets? P I80 



Hake 



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

 Sep 306 



Halibut 



Fresh and frozen fishery products reference manual. FMN 30 



Report of the Alaska crab investigation. Other marine products 

 (halibut) . FMN 38 



E value ratios for grayfish^ soupfin shark, sablefish, and halibut 

 liver oils produced in the Pacific Northwest. Sep 237 



Chemical and physical properties of fish and shellfish proteins. CFR 76 



155 



