Vitamin B Complex (Except 8^2 ) (continued) 

 Food values in fish and sea foods. FMN 33 

 Thiamine assays of fishery products. Sep 126 

 Riboflavin assays of fishery products . Sep I30 

 Thiamine and riboflavin in baked and simmered oysters . Sep 158 

 Nutritive value of baked croaker. Sep 17I 



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

 ery products . Sep l82 



Riboflavin and niacin content at different stages of sardine meal manu- 

 facture^ and riboflavin, niacin, and vitamin B12 content of setrdines and 

 menhaden before and after Viobin processing. CFR k2 



Composition and cold-storage life of fresh-water fish (blue pike, and 

 sheepshead) . CFR kQ 



Technical Note No. 27--Alaska pollock: proximate composition; ami no acid, 

 thiamine, and riboflavin content, use as mink feed. CFR 65 



Vitamin content and nutritive value of fishery byproducts (niacin assays 

 on menhaden and crab meal ) . CFR 71 



Vitamin content of fishery byproducts . Part 1 - Effect of Processing 

 methods on riboflavin, nicotinic acid, and vitamin B-[_2 content of sol- 

 ubles and meal. Sep 366 



Proximate composition and vitamin content of fishery meal (menhaden, blue 

 crab). CFR 132 



Vitamin content of fishery byproducts. Part 2 - Vitamin B-i_2 in Pacific 

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

 vitamin B12 in albacore tuna (Germo alalunga ) organs . Sep 393 



Composition of fish. FL II6 



Thesis: The effect of certain cooking and holding methods on the nutritive 

 value of the' protein and vitamins of cod and oysters. P 76 



Fish, shellfish, and Crustacea. P 80 



Utilization of Alaska salmon cannery waste. Part 2. P 115 



Proximate composition and vitamin content of rations and fish components 

 fed at the experimental fur station, Petersburg, Alaska, during 19^9, 

 1950, and 1951. P 159 



232 



