Specialty Products (continued ) 



Jellied salmon. CFR 120 



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



Curing of fishery products. RR l8 



Temperature and salt purity effects on the manufacture of fish paste 

 and sauce. RR 2k 



Specialty products . FL 86 



Canned products hermetically sealed but not processed. FL 88 



New foods from salmon cannery waste. FL 93 



The tuna Industry of southern Spain. FL l88 



Certain aspects of the German fishing industry. Report IV. FL 209 



Fish and shellfish canapes and hors d'oeuvres. FL 275 



Survey of the domestic tuna industry. SSR-F lOU 



New foods from Alaska salmon waste . P 79 



Specialty food products from Alaska herring. P I63 



Spoilage 



Digestive enzymes in ( Poikllothermal vertebrates ) . An Investigation of 

 enzymes in fishes, with comparative studies on those of amphibians, 

 reptiles amd mammals . Doc 977 



Refrigeration of fish. Doc IOI6 



Some effects of ultraviolet irradiation of haddock fillets . IR ^3 



Studies on the "pink" discoloration of commercially shucked oysters. 

 FMN 25 



Some preliminary studies on the relative value of methods for indicat- 

 ing quality of shucked oysters . FMN 28 



Effect of packaging methods on spoilage of crab meat. Sep 37 



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

 atures below freezing. Sep 266 



215 



