SELECTED REFERENCES 



Daniel, E. P. and McCollum, E. V. 



1931 Studies in the nutritive value of fish meals. United States 

 Bureau of Fisheries, Institutional Report 2, Washington, D. C. 



Kahn, Richard A. 



19kQ Some aspects of future consumption of fresh and frozen fishery 

 products. Fishing Gazette, Annual Review. 



Kahn, R. A. and Stolting, W, H. 



I9J49 Sales patterns for fresh and frozen fish and shellfish, 



1936 and 19i;6. United States Department of the Interior, 

 Fish and Wildlife Service, Washington, D. C. (Fishery- 

 Leaflet 365) 



Lee, Charles F. 



195U Composition of cooked fish dishes. United States Department 

 of the Interior, Fish and Wildlife Service, Washington, 0. C. 

 (Circular 29) 



McCance, R. A. and Widdowson, E. M. 



191^7 The chemical composition of foods. Chemical Publishing Company, 

 Inc., Brooklyn, N. T., 2nd Revised Edition. 



Pugsley, L. I. 



I9U2 The nutritive value of marine products XV - proximate 



analyses of canned British Columbia crabs, shrimps, and 

 clams. Journal of the Fisheries Research Board of Canada, 

 vol. V, no. U, pp. 3hh-3h6. January. 



Stolting, ¥. H. 



19$2 Some economic aspects of the southern shrimp fishery. 



Proceedings of the Gulf and Caribbean Fisheries Institute, 

 Fourth Annual session. Marine Laboratory, University of Miami, 

 Coral Gables, Florida. 



Taylor, Harden K. 



1951 Survey of marine fisheries of North Carolina. 

 North Carolina Press. 



The University of 



Tressler, D. K.. and Lemon, J. McW. 

 1951 Marine products of commerce. 

 New York, N. Y. 



Reinhold Publishing Corporation, 



lUi 



