Newcombe, Curtis L., Mildred D. Sandoz, and 

 R. Rogers-Talbert. 



1949. Differential growth and molting char- 

 acteristics of the blue crab, Callinectes sapidus 

 Rathbun. Journal of Experimental Zoology, 

 vol. 110, p. 113-152. 



Growth ratios of five linear dimensions of 

 the first eight post-larval instars in the 

 laboratory. Size increments at each molt 

 and the intensity of growth throughout all 

 instars. Determination of theoretical num- 

 ber of molts. 



Nichols, Paul R., and Peggy M. Keney. 



1963. Crab larvae (Callinectes), in plankton 

 collections from cruises of M/V Theodore N. 

 Gill, South Atlantic coast of the United 

 States, 1953-54. U. S. Fish and Wildlife 

 Service, Special Scientific Report-Fisheries 

 No. 448, 14 p. 



Callinectes larvae could not be identified to 

 species. Early stage zoeae were abundant 

 near the beaches, advanced stages and 

 megalops were more common offshore, and 

 combined larval stages were in greatest 

 numbers 20 miles offshore. 



Nickerson, John T. R., Gerald A. Fitzgerald, and 

 Richard Messer. 



1939. Health problems in packing crustacean 

 products. American Journal of Public Health, 

 vol. 29, No. 6, p. 619-627. 



Purification experiments on the blue crab. 

 Many of the fecal organisms present in blue 

 crabs were removed by holding the crabs in 

 sea water, free of these organisms, for 24 to 

 48 hours. Cooking, chlorine treatments, 

 and control of packing operations were 

 methods of controlling contamination 

 during the preparation of crab meat. 



Nicol, J. A. Colin. 



1960. The biology of marine animals. 1st 

 edition, Interscience Publishers, Inc., New 

 York, 707 p. 2nd edition (1967), Sir Isaac 

 Pitman & Sons Ltd., London, 699 p. 



The osmotic acclimation, the haemocyanin 

 content and oxygen capacity of the blood, 

 conduction velocities in limb nerve fibers, 

 and the composition of the meat of the 

 blue crab are briefly discussed in various 

 chapters. 



Nilson, Hugo W., and E. J. Coulson. 



1939. The mineral content of the edible 



portions of some American fishery products. 



U. S. Bureau of Fisheries, Investigational 



Report, vol. 2, No. 41, 7 p. 



Analysis of commercial packs of blue crab 

 meat showed that the white meat is an 

 excellent source of all the minerals studied ; 

 the claw meat contains somewhat less 

 calcium, iron, copper, and iodine. 



Oakley, Margarethe, and A. W. Breidenbach. 

 1950. A rapid method for determining shell in 

 crabmeat under ordinary light. Journal of the 

 Association of Official Agricultural Chemists, 

 vol. 39, p. 531-532. 



The number of pieces of shell in more than 

 200 one-pound samples of retail crabmeat 

 varied from to 350. Presents a dye 

 method for staining the shell so that it may 

 be removed quickly. The advantages of this 

 method over the use of ultraviolet light, 

 which also causes the shell in meat to 

 fluoresce, are given. 



Odum, Howard T. 



1953. Factors controlling marine invasion 

 into Florida fresh waters. Bulletin of Marine 

 Science of the Gulf and Caribbean, vol. 3, No. 

 2, p. 134-156. 



Natural and transplantation experiments in 

 nature indicated that oligohaline waters 

 and distance from brackish water deter- 

 mine the distribution of blue crabs and 

 other marine forms in fresh water. The 

 range and extent of osmoregulation for the 

 blue crab is shown by blood analyses to 

 account for their ability to make inland 

 invasions. 



Olden, June H. 



1960. Crab from sea to consumer. U.S. Fish 

 and Wildlife Service, Technical Leaflet No. 

 29, 35 p. 



A comprehensive picture of the crab 

 industry in the United States, including 

 commercial species (dungeness, king, and 

 blue crabs), methods of capture, proces- 

 sing, preservation, marketing, and nutritive 

 value. 



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