SELECTED REFKl^EUCEG 



Food Manufacture 



1955 . Snap frozen pra\'ms. Vol. XXX, no. 1, January. 



Food Preservation Quarterly 



1955 Freezing of prawns. Vol. 15, no. 1, March, p. 18. 



Frosted Food Field 



1951 Imitation jumbo shrimp made from small species, fragments. 

 Vol. 13, no. 2, August, p. I6. 



1952 Vein-removed shrimp. Vol. lU, no. 3, March, p. 60. 



Jarvis, Norman D. 



1943 Principles and methods in the canning of fishery products. 

 United States Department of the Interior, Fish and Wildlife 

 Service, Washington, D. C. (Research Report No. 7) 



1950 Curing of fishery products. United States Department of 

 the Interior, Fish and V/ildlife Service, V/ashington, D. C. 

 (Research Report I8) 



KapaUca, E. F. and Pottinger, S. R. 



ISkk Studies on the icing of fresh-cooked and peeled shrimp. 

 United States Department of the Interior, Fish and 

 Wildlife Ssrvice, Fishery Market News, vol. 6, no. 11, 

 November, Washington, D. C. (Separate No. 83) 



Lantz, A. U. 



1951 Shrimp processing. Fisheries Research Board of Canada, 

 Progress Reports of the Pacific Coast Stations, No. 89, 

 December, pp. 82-83. 



Lemon, J. M. 



19k'J Notes on freezing shrimp. United States Department of the 

 Interior, Fish and V/ildlife Service, Commercial Fisheries 

 Review, vol. 9} no. 11, November, pp. 1-4, Washington, D. C. 



Manning, J. K. 



1934 Value of shrimp meal. United States Bureau of Fisheries, 

 Special Memorandum No. 328, Washington, D. C. 



Meyer, M. 



1951 The outlook for breaded shrimp and similar products. 



Proceedings of the Gulf and Caribbean Fisheries Institute, 

 Third Annual Session, June, Marine Laboratory, University 

 of Micuiii, Coral Gc.bles, Florida. 



309 



