Halibut (continued ) 



How to cook frozen fish without prethawing. Part I - Determination of 

 optimum internal temperature for baked frozen halibut steaks . CFR 122 



Cereal flours as antioxidants for fishery products--halibut liver and 

 salmon oils . P i+0 



Stabilization of vitamin A in halibut liver oil with nordihydroguaiaretic 

 acid (NDGA). P 121 



Handling Fresh Fish 



The oyster and the oyster industry of the Atlantic and Gulf coasts. 

 Doc 890 



Pacific salmon fisheries. Doc 902 



Refrigeration of fish. Doc IOI6 



Shrimp fishery of southeast Alaska. Doc 1052 



Utilization of shrimp waste. Doc IO78 



Pacific salmon fisheries. Doc 1092 



Some effects of ultraviolet irradiation of haddock fillets. IR U3 



Studies on the "pink" discoloration of commercially shucked oysters. 

 FMN 25 



Results of some preliminary experiments on the effect of washing and 

 blowing on the mineral content of oysters . FMN 26 



Fresh and frozen fishery products reference manual. FMN 30 



Pasteurization of crab meat - I. FMN 3^ 



Pasteurization of crab meat - II. FMN 35 



Dry ice refrigeration of fresh fish fillets. Sep 32 



Keeping quality of East Coast crab meat in fibre containers and in tin 

 cans . Sep 33 



The suitability of non-tin containers for shipping fresh seafoods. 

 Sep 36 



Effect of packaging methods on spoilage of crab meat. Sep 37 



Studies on the icing of fresh-cooked East Coast crab meat. Sep 38 



156 



