Sardine (continued ) 



Fisheries review^ 19i|-8 - Portugal. CFR l8 



Table 1.- -Riboflavin and niacin content, sardine meal manufacture 

 Table 2 .--Riboflavin, niacin, and vitamin B-,p content of sardin 

 menhaden before and after Viobin processing. CFR U3 



Vitamin content and nutritive value of fishery products (pilchard). 

 CFR 52 



Proximate composition and vitamin content of fish meals. CFR I3I 



Vitamin content of fishery byproducts. Part 2 - Vitamin B-, p in Pacific 

 sardine ( Sardinops caeruela) organs and riboflavin, nicotinic acid, and 

 vitamin 3-^2 in albacore tuna ( Germo alalunga) organs . Sep 393 



The effect of heat and moisture on the feeding value of pilchard meal. 

 RR 3 



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



Growth of Pacific coast pilchard fishery to 19^2. RR 29 



Sardines . FL 5 



Sardines. FL 81 



The Pacific sardine fishery. FL 129 



The electrostatic smoking of sardines. FL 270 



Changes in oil used in frying sardines . P 3 



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



Scallops 



Scallop industry of North Carolina. Doc 10^3 



Gear used in the sea scallop fishery. Sep 157 



Status of New England sea-scallop fishery. Sep 3^8 



Gear used in the sea-scallop fishery. FL 225 



Sea Urchin 



The sea urchin. FL 231 



205 



