SiilLWCTl^D i-;D;i''t;KKf:CK3 



Anderson, A. \1. and Po\?er, E. A. 



Fishery statistics of the United States. United States 

 Department of the Interior, Pish and VJildlife Service, 

 annual i-'eviews for selected years, V/ashington, D. C. 



Baughman, J. L. 



1950 Sucs^stions for a possible method utilizing waste 

 fish resulting from the shrimping industry. Fish 

 and Oil Industry, vol. 2, no. 12, pp. 9-IO. 



Butler, Charles 



1955 Techniques of freezing and storing fish and seafood, 

 Part III. Frosted Food Field, vol. XX, no. 5, May, 

 pp. 12-li|, J+l. 



Canner 

 19i^8 



Biloxi shrimp industry optimistic about business. 

 Vol. 107, no. 26, December 25, pp. 11-12. 



Commercial Fisheries Review 



1952 Recovery and palatability of different species after 

 cooking. United States Department of the Interior, 

 Fish and VJildlife Service, vol. Ik, no. 11, November, 

 pp. 12-13, Washington, D. C. 



Dmiel, E. P. and McCollura, E. V. 



1931 Studies of the nutritive value of fish meals. United 

 States Department of the Interior, Fish and Wildlife 

 Service, Washington, D. C. (Investigational Report no. 2) 



Dassow, John A., Pottinger, S. R., and Holston, John 



1956 Preparation, freezing, and cold storage of fish, 



shellfish and precooked fishery products. Refrigeration 

 of Fish: Part Four. United States Department of the 

 Interior, Fish and Wildlife Service, Washington, D. C. 

 (Fishery Leaflet i+30) 



Dugan, 

 19 5^^ 



J. Roy 



Handling shrimp in the breading plant. Southern 

 Fisherman Yearbook, March 31> PP- 62-6U. Also in 

 Proceedings of the Gulf and Caribbean Fisheries 

 Institute, 6th Annual Session, September, Marine 

 laboratory. University of Miami, Coral Gables, Florida. 



307 



