Spoilage (continued ) 



Control of fish spoilage by icing and freezing. Sep 2'jk 



Technical Note No. 29- -Effect of salt on the storage life of salmon eggs 

 preserved with sodium bisulfite. Sep 367 



Packaging frozen fish in tin results in superior storage life. CFR 10^4- 



Studies on the handling of fresh mackerel. RR 1 



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 



Curing of fishery products. RR I8 



Fish processing handbook for the Philippines. RR 26 



Bacteriological studies of Philippine fishery products. RR 27 



Spoilage in canned fishery products. FL 89 



Fish refrigeration. FL 2li+ 



Thesis: Determination of lactic acid in fish muscle. P 29 



Fish, shellfish, and Crustacea. P 80 



Thesis: A study of some processing methods and chemical dip treatments 

 on the bacteriological spoilage of shucked oysters. P 128 



Fish and shellfish. P 132 



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



Sponges 



The fisheries of Key West and the clam industry of southern Florida. 

 Doc 962 



Sponges . FL h 



Sponge production and international sponge trade of the United States. 

 FL 170 



Japanese sponge culture experiments in the South Pacific Islands. FL 309 



The sponge fishing industry in Libya (Africa) . FL 3^1 



216 



