LITERATURE CITED 

 ASSOCIATION OF OFFICIAL AGRICULTUitAL CHMISTS 



1949. RiDol'iavin; Microbiological Method. J. Assoc. Of fie. Agr. 



Chemists, Vol. 32, No. 1, IO5-IO7. 



ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS 



1950. Official Method of Analysis, published by the Association of 



Official Agricultiiral Chemists, P. 0. Box 540, Benjamin 

 Franklin Station, Washington 4, D. C, Edition 7, 296-297. 



ASSOCIATION OF VITAMIN CHEMISTS 



1947. Methods of Vitamin Assay. International Publishers, Inc., 

 New York, 189 pp. 



BURROWS, Roger E. and KARRICK, Neva L. 



1947* A Biological Assay of the Nutritional Value of Certain Salmon 

 Cannery Waste Products. U. S. Department of Commerce, 

 Office Technical Services Report, "Utilization of Alaska 

 salmon cannery waste". Part 2, Dec, 71-89- 



BURROWS, Roger E.; ROBINSON, Leslie A.; and PALMER, David D. 



1951- Tests of Hatchery Foods for Blueback Salmon ( Oncorhynchu s nerka) 

 1944-1948. U. S. Department of the Interior, Fish and 

 Wildlife Service, Special Scientific Report: Fisheries No. 59, 

 March, 39 pp» 



HOFFMANN, C. E. ; STOKSTAD, E. L. R. ; HUTCHINS, B. L. ; DORNBUSH, A. C; and 

 JUKES, Thos. H. 



1949- The Microbiological Assay of Vitamin Bt2 with Lactobacillus 

 lelchmannii . J. Biol. Chem., Vol. 163, No. 2, 499-309. 



ROBERTS, Elizabeth Cunningham and SNELL, Esmond E. 



1946. An Improved Mediiim for Microbiological Assays with 



Lactobacillus casei. J. Biol. Chem., Vol. I63, No. 2, 

 499-309. 



ROBINSON, Leslie A.; PALMER, David D.; and BURROWS, Roger E. 



1951 (A). Tests of Hatchery Foods for Blueback Salmon 1949. 



U. S. Department of the Interior, Fish and Wildlife Service, 

 Special Scientific Report: Fisheries No. 60, April, 21 pp. 



ROBINSON, Leslie A.; PAYNE, Merle H.j PALMER, David D.; and BURROWS, Roger E. 



1951 (B). Tests of Hatchery Foods for Blueback Salmon 1950. U. S. 

 Department of the Interior, Fish and Wild]_ife Service, 

 Special Scientific Report: Fisheries No. 63, May, 23 pp. 



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