Handling Fresh Fish (continued. ) 



Dermatitis in the fish industry. FL 12^4- 



Fish poisoning and its prevention. FL l40 



Preliminary report on the use of DDT as an insecticide in the fishery 

 industries . FL 1^6 



Dry ice refrigeration of fresh fish fillets. FL 155 



Keeping quality of East Coast crab meat in fiberboard containers and in 

 tin cans . FL I85 



Icing of fish at sea. FL I89 



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



Freezing and canning king crab . FL 37^ 



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



Fish, shellfish, and Crustacea. P 80 



Time, ice, and fish--a problem. P 101 



Thesis: A study of some processing methods and chemical dip treatments 

 on the bacteriological spoilage of shucked oysters. P 128 



Fish, shellfish, and Crustacea, Part I. P 133 



Thesis: Evaluation of subtilin as a preservative for crabmeat. P I38 



Herring 



Improvements in process of salting river herring, especially adapted to 

 warm climates . Doc 9^3 



Spectrographic analysis of marine products. IR 5 



The relation between vitamin A and vitamin D in certain Icelandic fish 

 oils. FMN k2 



The canning of Maine sea herring. Sep 7 



Great Lakes production of salt (flat) lake herring, 19iil-19i4-4. Sep 112 



New reduction process to be used by new herring plant--Iceland. CFR 35 



Southeastern Alaska exploratory herring fishing operation 1952-53. 

 Sep 361 



158 



