Salt Fish (continued ) 



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



Fish, shellfish, and Crustacea, Part II. P 13^ 



Is salt a problem in brine-frozen fish? P 179 



Sanitation 



The effect of DDT upon the Chesapeake Bay blue crab ( Callinectes Sapidus ) • 

 Sep lli^ 



A bacteriological study of fresh mussels. Sep 128 



Bacteriological studies of oyster conditioning. Sep l60 



A technological study of the ocean quahog fishery. Sep I'jS 



Bacterial population of brining tanks in fish filleting plants. Sep 187 



Sanitary control practices for the oyster industry. Sep 215 



Preliminary study of total bacterial plate count method for fishery prod- 

 ucts. Sep 221 



Bacteriological studies of Philippine fishery products. RR 27 



Studies of the fecal streptococci. I - The isolation of enterococci from 

 natural sources. FL 201 



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

 industries. FL 1^6 



Thesis: Incidence of enteric baciUary infections in a group of seafood 

 workers as indicated by cultural and serological methods. P 110 



Sardine 



Preparation of fish for canning as sardines. Doc 1020 



Spectrographic analysis of marine products. IR 5 



Feeding fish meals to pullets. Sep 1^7 



The location of sardine schools by super- sonic echo-ranging. CFR 1 



The electrostatic smoking of sardines. Sep l6k 



Some observations on fish processing in Norway. Sep 175 



20i+ 



