Oysters (continued ) 



Thiamine and riboflavin in baked and simmered oysters. Sep I58 



Bacteriological studies of oyster conditioning. Sep 16O 



Preliminary study of correlation of pH and quality of shucked Pacific 

 oysters . Sep 177 



Federal legislation^ decisions, orders, etc. Proposed changes for 

 canned oysters . CFR 7 



Technological studies of the starfish. Part I - Starfish control--its 

 economic necessity and methods used. Sep 193 



A serious situation confronting the oyster industry. Sep 205 



Some data on pH and freshness of shucked eastern oysters . Sep 213 



Management of the oyster resources . Sep 21^4- 



Sanitary control practices for the oyster industry. Sep 215 



Mechanization of oyster culture . Sep 2l6 



Japanese methods of oyster culture. Sep 235 



pH data on Pacific oysters. Sep 2^0 



Technical Note No. 5--"Pink yeast" isolated from oysters grows at temper- 

 atures below freezing. Sep 266 



Effect of ascorbic acid on keeping q^uality of frozen oysters. Sep 287 



Results of some tests with frozen oysters. Sep 29O 



A study of pH of strictly fresh commercially shucked eastern oysters. 

 Sep 295 



Pacific oyster standards proposed. CFR 8I 



Determination of cook drip in Pacific ocean perch ( Sebastodes alutus ) 

 and Pacific oysters (Ostrea gigas) by use of a new method. Sep 396 



Oyster-processing research for Atlantic and Gulf coasts, Sep 399 



Cold storage of frozen Pacific oysters (C rassostrea gigas ), No. 1. 

 CFR 128 



Principles and methods in the canning of fishery products. RR 7 



188 



