Klein, M., limerl, L. F. and Adams, E. 



195U Evaluation of five pound packages of glazed and unglazed shri-p. 

 Proceedings of the Gulf and Caribbean Fisheries Institute, 

 6th Annual Session, Marine Laboratoiy, University of Miami, 

 Coral Gables, Florida, September. 



Lane, Charles E. and .'Jhittaker, B, Edward 



1953 Use of ultraviolet ("black") light for determining quality in 

 iced shrimp. Marine Laboratory, University of Miami, Coral 

 Gables, Florida, Special Service Bulletin No. 7, December. 



195i| Proceedings of the Gulf and Caribbean Fisheries Institute, 

 6th Annual Session, Marine Laboratory, University of Miami, 

 Coral Gables, Florida, September. 



Mackenzie, R. T. 



1952 VJhat the Shrimp Association of the Americas is doing to promote 

 quality control. National Fisheries Yearbook, National 

 Fisheries Institute, Washington, D. C, pp. 61-62. 



Quick Frozen Foods 



195U New glaze method cuts shrimp packing costs. 

 April, p. 106. 



Vol. 16, no. 9, 



Southern Fisherman 



1952 Patent filed on keeping shrdnqp. 



Vol, XII, no. 6, June, p. II6. 



Stansby, M. E., Pottinger, S. R. , and Miyauchi, D. T. 



1956 Factors to be considered in the freezing and cold storage of 



fishery products. United States Department of the Interior, Fish 

 and Wildlife Service, Washington, D. C. (Fishery Leaflet 1;29) 



Strasb\u:ger, Lawrence W. 



1955 Shrimp industry standards of quality. Southern Fisherman, 



vol, 15, No. 1, January, pp. 22, hi. Also in Proceedings of 

 the Gulf and Caribbean Fisheries Institute, 7th Annual Session, 

 Marine Laboratoiy, University of Miami, Coral Gables, Florida, 

 September. 



Williams, 0, B. 



19ii9 Microbiological examination of shrinp. Journal of Milk 

 Food Tech,, vol. 12, pp. 109-110. 



1953 Food Science Abstracts, vol. 25, no. 1, January, p. 23. 



Young, 0. C. and Taylor, D. H. 



19hQ Experiments on the storage of frozen shrimp. Fisheries Research 

 Board of Canada, Progress Reports of the Pacific Coast States, 

 no. 7h, March, pp. 3-5. 



99 



