L 



MARINE PRODUCTS OF COMMERCE 



Their Acquisition, Handling, Biological Aspects 



and the Science and Technology of Their 



Preparation and Preservation 



BY 



DONALD K. TRESSLER, Ph.D. 



Scientific Director, Quartermaster Food and Container Institute 

 of the Armed Forces, Chicago, Illinois. Forynerly Head 

 Chemistry Division, New York State Agricultural Experiment 

 Station, and Professor of Food and Agricultural Chemistry ^ 

 Cornell University. At one time Chief Chemist, Birdseye 

 Laboratories, Gloucester, Massachusetts. 



AND 

 JAMES McW. LEMON, M.S. 



Technologist, Fish and Wildlife Service, U. S. Department 

 of Interior, Washington, D. C. 



In Collaboration With 



Alexander E. Alexander, Ph.D. Harold J. Humm, Ph.D. 



A. W. Anderson, B.S. Mojen.s Jul, M.Chem.Eng. 



C. L. Anderson, B.S. H. F. Moore, Ph.D. 



Frank E. Firth Robert K. Petersen, B.S. 



P. S. Galtsoff, Ph.D. Ralph P. Silliman, B.S. 



Raymond Gilmore, Ph.D. Seton Thompson, M.S. 



Samuel F. Hildebrand, Ph.D. O. C. Young, M.S. 



SECOND EDIT I OX, REFISED AND ENLARGED 



BOOK DIVISION 

 REINHOLD PUBLISHING CORPORATION 



330 West Forty-second St., New York 18, U.S.A. 



1951 



