Oysters ( continued ) 



Increasing the production of oysters and other shellfish in the United 

 States. FL 22 



Canning Atlantic and Gulf oysters. FL 37 



Preparation of fresh eastern oysters for market. FL 50 



Planting and marketing oysters in the Pacific Northwest. FL 52 



Natural history and methods of controlling the starfish, Asterias 

 forbesi (Desor). FL I69 



The oyster and the oyster industry in the United States. FL I87 



Oyster culture in Japan. FL 383 



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

 economic necessity and methods used. FL 391 



Oysters and anemia. P Ik 



Nutritive value of oysters . P I5 



The oyster as a source of minerals . P I8 



Freezing of oysters found practicable by Federal research. P ^4-3 



Thesis: The effect of certain cooking and holding methods on the nutri- 

 tive value of the protein and vitamins of cod and oysters. P j6 



Fish, shellfish, and Crustacea. P 80 



Developments in freezing oysters . P 89 



Testing packaging material for quick frozen oysters. P ^Q 



Oyster free liquor content depends upon cleaning method. P IO8 



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 II. P 13^ 



The effect of ascorbic acid on keeping quality of frozen oysters. P l40 



Results of some tests with frozen oysters. P 1^3 



Frozen Atlantic oyster investigations. P 1^7 



189 



