storage of Frozen Fish (continued ) 



Wrapping materials for frozen fish. Sep ikQ 



Toughening of frozen crab meat can be retarded. Sep l66 



Storage life of whole and split rockfish fillets. Sep 233 



Storage life of pink salmon fillets . CFR 28 



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

 atures below freezing. Sep 266 



Technical Note No. 7--Results of some tests with frozen lobsters and 

 lobster meat. Sep 268 



Effect of fluctuating storage temperatures on quali'fty of frozen fillets. 

 Sep 272 



Use of frozen salmon for canning. Sep 279 



Effect of ascorbic acid on keeping quality of frozen oysters. Sep 287 



Results of some tests with frozen oysters . Sep 290 



Technical note No. 13--Acceptability and keeping quality of Pacific ocean 

 perch fillets. Sep 300 



Freezing fish at sea--New England, Part I - Preliminary experiments. 

 Sep 306 



Freezing and cold storage of Pacific Northwest fish and shellfish. 

 Part I - Storage life of various rockfish fillets. Sep 329 



Freezing and cold storage of Pacific Northwest fish and shellfish. 

 Part II - King crab. Sep 330 



Report on the Norwegian frozen fish fillet industry. Sep 355 



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

 preserved with sodium bisulfite. Sep 367 



Freezing and cold storage of Pacific Northwest fish and shellfish. Part III 

 Storage characteristics of six species of oily fish. Sep 372 



Cold storage life of fresh-water fish. No. 1 (pike, perch, sheepshead, 



bullheads, carp, whitefish, smelt, buffalofish, trout, eulachen) . Sep 377 



Keeping quality of chilled dungeness crab meat packed in hermetically 

 sealed containers . CFR 92 



218 



