Svordfish 



Studies on the utilization of swordfish livers. IR 28 



Thawing of Fish 



Refrigeration of fish. Doc IOI6 



Freezing fish at sea- -New England. Part 2 - Experimental procedures and 

 equipment . Sep 306 



Technical Note No. 21--Equipment and procedure for thawing fish frozen 

 at sea . Sep 31? 



Freezing fish at sea--New England. Part V - Freezing and thawing studies 

 and suggestions for commercial equipment. Sep 328 



Freezing fish at sea- -New England. Part 8 - Some factors affecting the 

 salt (sodium chloride) content of haddock during brine-freezing and 

 water-thawing. Sep 375 



Freezing fish at sea--New England. Part 10 - Studies of miscellaneous 

 handling problems . CFR 103 



Bibliography of the preservation of fishery products by freezing. Part I - 

 Period to January 19^5 • Part II - Period January 19^5 to December 19^7^ 

 inclusive . FL 265 



Freezing fish at sea. P 165 



Some factors affecting the salt (sodium chloride) content of haddock dur- 

 ing brine-freezing and water-thawing. P 173 and P 178 



Thiaminase 



Some studies on the content of thiamine and anti-thiamlne factor in fish- 

 cry products . Sep l82 



Thiaminase in fishery products: A review. Sep 202 



Technological studies of the starfish. Part IV - Thiaminase in starfish. 

 Sep 20U 



Technical Note No. 3I- -Weight range, proximate composition and thiaminase 

 content of fish taken in shallow- water trawling in northern Gulf of 

 Mexico. Sep 39^ 



Fish, shellfish, and Crustacea. P 80 



221 



