Organoleptic Tests (continued ) 



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



Studies on round fish frozen at sea. New England species. P li)-6 



Oysters 



Nutrition of oysters: The nature of the so-called "fattening" of oysters. 

 Doc 860 



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

 Doc 890 



Shellfish resources of the northwest coast of the United States. Doc 920 



Nutritive value of fish and shellfish. Doc 1000 



New methods of opening oysters and Improving their conditions for market. 

 IR 15 



Studies on the nutritive value of oysters . IE I7 



The iodine content of oysters . IR I8 



Studies on the metabolism of copper. IR 23 



Preliminary report on the cause of the decline of the oyster industry of 

 the York River, Virginia, axid the effects of pulp-mill pollution on 

 oysters. IR 37 



Japanese oysters--a million dollar industry in the Pacific Coast States. 

 FMN 10 



The oyster and the oyster Industry in the United States. FMN 22 



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

 FMN 25 



Results of some preliminary experiments on the effect of washing and blow- 

 ing on the mineral content of oysters. FMN 26 



Some preliminary studies on the relative value of methods for indicating 

 quality of shucked oysters . FMN 28 



Fresh and frozen fishery products reference manual. FMN 30 



The oyster canning Industry in South Carolina. Sep lU 



Oyster transplanting in winter and early spring. Sep 15^ 



187 



