Protein and Amino Acids (continued ) 



A study of the nutritive value of the protein of cooked anglerfish, 

 rajafish^ and bay mussels. Sep 63 



The ragfish. Sep 81 



The content of certain amino acids in seafoods . Sep ik^ 



Nutritive value of the protein of swellfish. Sep 1^6 



Effect of cooking on the nutritive value of the protein of cod. Sep I56 



Nutritive value of baked croaker . Sep I7I 



Nutritive value for growth of some fish proteins. Sep I78 



Utilization of salmon eggs for production of cholesterol^ lipide, and 

 protein. Sep 262 



Feeding value of fish meals. Sep 269 



Fishery products as a source of animal protein. Sep 282 



Technical Note No. 25--Amino-acid content of salmon roe. Sep 3^6 



Technical Note No. 27--Alaska pollock: proximate composition; amino acid^ 

 thiamine, and riboflavin content; use as mink feed. CFR 65 



Chemical and physical properties of fish and shellfish proteins. CFR 76 



Chemical changes in fish protein during freezing and storage. Sep 387 



Chemical changes in fish protein during freezing and storage. CFR 110 



Certain aspects of the German fishing industry. Report V. FL 210 



A method of evaluation of the nutritive value of a protein. FL 296 



Nutritive value for growth of some proteins of fishery products. P ^7 



Thesis: The tryptophane content of seventeen varieties of sea food pro- 

 teins . P kS 



Value of dogfish meal as a protein supplement. P 7I 



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

 tive value of the protein and vitamins of cod and oysters, P 76 



Fish, shellfish, and Crustacea. P 80 



196 



