NUTRITIVE VAL,UE OP PISH AND SHELLFISH 549 



BIBLIOGRAPHY 



I. CHEMICAL COMPOSITION 



Atwatee, W. O. 



1888. The chemical composition and nutritive values of food fishes and 

 aquatic invertebrates. Report, Commissioner of Fish and Fish- 

 eries, 1888 (1892), pp. 679-868. Washington. 

 Atwater, W. O., and A. P. Bryant. 



1899. The chemical composition of American food materials. Bulletin 

 No. 28 (revised 1906), United States Department of Agriculture, 

 Office of Experiment Stations, p. 50. Washington. 

 Clark, Ernest D., and Lloyd H. Almy. 



1918. A chemical study of food fishes. The analysis of twenty common 



food fishes with especial reference to a seasonal variation in com- 

 position. Journal of Biological Chemistrv, Vol. XXXIII, No. 3, 

 pp. 483-498. Baltimore. 



1920. A chemical study of frozen fish in storage for short and long periods. 



Journal of Industrial and Engineering Cliemistry, Vol. XII, No. 7, 

 Julv, 1920, pp. 656-663. Washington. 

 Dill, D. B. 



1921. A chemical study of certain Pacific Coast fishes. Journal of Bio- 



logical Chemistry, Vol. XLVIII, No. 1, pp. 73-82. Baltimore. 

 1921a. A chemical studv of the California sardine {Sardinia cserulea). 

 Ibid., pp. 93-103. Baltimore. 

 Greene, Charles W. 



1919. Biochemical changes in the muscle tissue of king salmon during the 



fast of spawning migration. Ibid., Vol. XXXIX, No. 3, pp. 435- 



456. Baltimore. 

 Shostrom, O. E., R. W. Clough, and E. D. Clark. 



1924. A chemical study of canned salmon. I — Variations in composition 



of the Pacific Coast salmons and steelhead trout as influenced by 



species and locality where caught. Journal of Industrial and 



Engineering Chemistrv, Vol. XVI, No. 3, March, 1924, pp. 



283-289. Washington. 

 Langworthy, C. F. 



1907. Fish as food. United States Department of Agriculture, Farmers' 



Bulletin No. 85, 32 pp. Washington. 



II. SOURCE OF PROTEIN 



Drummond, J. C. 



1918. The nutritive value of certain fish. Journal of Physiology, Vol. 

 LII, 1918-1919, pp. 95-109, figs. 1-9. London. 

 Holmes, A. D. 



1918. Experiments on the digestibility of fish. United States Department 



of Agriculture Bulletin No. 649, April 13, 1918, 14 pp. Washing- 

 ton. (See p. 14.) 



MiLNER, R. D. 



1905. Experiments on the digestibility of fish and poultry. Seventeenth 

 Annual Report of the Storrs Agricultural Experiment Station, 

 Storrs, Conn., 1905 (1906), pp. 116-142. Middletown, Conn. 



Okuda, Yuzuru. 



1919. On the chemistry of "chiai" flesh. Journal, College of Agriculture, 



Imperial University of Tokyo, Vol. VII, No. 1, 1919, pp. 1-28, 

 1 fig. Tokyo. 

 Oktjda, Yuzuru, and S. Matsuda. 



1923. Hydrolysis of the whole body of carps. Journal, Scientific Agricul- 

 tural Society, Tokyo, No. 248, 1923, pp. 337-341. Tokyo. 

 Okuda, Yuzuru, and Kiyoshi Oyama. 



1916. Hydrolysis of fish muscle. Journal, College of Agriculture, Imperial 

 University of Tokyo, Vol. V, No. 4, 1916, pp. 365-372. Tokyo. 

 Okuda, Yuzuru, Tamazo Okimoto, and Takeshi Yada. 



1919. Hydrolysis of the muscle-proteins of the whale and the cod. Journal, 

 College of Agriculture, Imperial University of Tokvo, Vol. VII, 

 No. 1, 1919, pp. 29-37. Tokyo. 

 Osborne, Thomas B. 



1909. The vegetable proteins. Monographs on biochemistry. 125 pp.i 

 1909. Longmans, Green & Co., London. 



