GRONINGER, H. S., and J. A. DASSOW. 



1964. Observations of the "blueing" of king crab 

 {Paralithodes cnintschatica) . U.S. Fish Wildl. 

 Serv., Fish. Ind. Res. 2(3): 47-52. 

 KURTZMAN, C. H., and D. G. SNYDER. 



1960. Rapid objective freshness test for blue crab 

 meat and observations on spoilage characteris- 

 tics. Commer. Fish. Rev. 22(11): 12-15. 

 LITTLEFORD, R. A. 



1957. Studies on pasteurization of crab meat. 

 University of Maryland, Seafood Processing 

 Laboratory, Bull. 2, 14 p. 

 LOVE, R. M. 



1968. Ice formation in frozen muscle. In J. 

 Havifthorn and E. J. Rolfe (editors), Low tem- 

 perature biology of foodstuffs, p. 105-124. Perg- 

 amon Press, Oxford, England. 

 MIYAUCHI, D. T. 



1963. Drip formation in fish. 1. A review of 

 factors affecting drip. U.S. Fish Wildl. Serv., 

 Fi.sh. Ind. Res. 2(2): 13-20. 

 SPINELLI, J., M. EKLUND, and D. MIYAUCHI. 

 i964a. Irradiation preservation of Pacific coast 

 shellfish. II. Relation of bacterial counts, tri- 

 methvlamine and total volatile base to sensory 



evaluation of irradiated king crab meat. Food 

 Technol. 18(6): 143-147. 



1964b. Measurement of hypoxanthine in fish as 

 a method of assessing freshness. J. Food Sci. 

 29(6) : 710-714. 

 STRASSER, J. H. 



1969. Blue crab meat preservation study. Final 

 Report, Contract No. 14-17-0007-968, Bureau of 

 Commercial Fisheries, U.S. Fish Wildl. Serv., 

 p. 101-257. 

 TANIKAWA, E. 



1959. Studies on technical problems in the pro- 

 cessing of canned crab (ParnlitJwdes camtschat- 

 ica) . Mem. Fac. Fisheries, Hokkaido Univ. 7(1 

 and 2) : 95-155. 

 U.S. GENERAL SERVICES ADMINISTRATION. 



1956. Crab meat, cooked, chilled and frozen. Fed- 

 eral Specification PP-C-656a ( March 6, 1956 ), 6 p. 

 VAN DEN BERG, L. 



1968. Physiochemical changes in foods during 

 freezing and subsequent storage. In J. Haw- 

 thorn and E. J. Rolfe (editors), Low tempera- 

 ture biology of foodstuffs, p. 205-219. Pergamon 

 Press, Oxford, England. 



13 



