Empey, W. A. 



1954. Fish handling and processing in U.S.A.: 

 Crabs. Australian Fisheries Newsletter, vol. 

 13, No. 5, p. 15,17. 



Summarizes the methods used to prepare 

 soft crabs for frozen and live products, and 

 of hard crabs for canned, iced cooked, and 

 fresh, live products. 



Engel, David W. 



1967. Effect of single and continuous expo- 

 sures of gamma radiation on the survival and 

 growth of the blue crab, Callinectes sapidus. 

 Radiation Research, vol. 32, No. 4, p. 

 685-691. 



Intensity of behavioral change decreased 

 with decreasing radiation dose. Survival and 

 growth were reduced only at the highest 

 radiation dose. Crabs receiving the lowest 

 dose grew at the greatest rate. 



Evans, Prentiss W. 



1939. The Chesapeake Bay soft crab industry. 



U.S. Fish and Wildlife Service, Fishery Market 



News, vol. 1, No. 6, p. 3-5. 



Soft-crab industry extends from Cape Cod 

 to Texas. Season in Chesapeake Bay is from 

 April to November. Magnitude of the 

 industry, methods of capture, and handling 

 (shedding floats, grading, packing, and 

 shipping). 



1946. The Chesapeake Bay soft crab industry. 



U.S. Fish and Wildlife Service, Fishery Leaflet 



No. 184, 5 p. 



A comprehensive summary of the soft-crab 

 industry that includes information on 

 market development, fishing methods, 

 floats, packing, grading, and transportation. 



Fairbanks, W. L., and W. S. Hamill. 



1932. Crabs, p. 50-55. In W. L. Fairbanks and 

 W. S. Hamill, The fisheries of Maryland. 

 Maryland Development Bureau of the Balti- 

 more Association of Commerce, Baltimore. 

 Economic value of various life history 

 stages in the blue crab industry of Mary- 

 land. Crab production in pounds 

 (1880-1929) and catch by gear. Protection 

 of egg-bearing females increased produc- 

 tion. Range of the blue crab. 



Farragut, Robert N. 



1965. Proximate composition of Chesapeake 

 Bay blue crab (Callinectes sapidus). Journal of 

 Food Science, vol. 30, No. 3, p. 538-544. 

 Weight and width, together with the proxi- 

 mate composition of the body meat, claw 

 meat, and offal of crabs from six bi- 

 monthly samples were intercorrelated. 

 Seasonal changes in the proximate 

 composition coincided with the mating and 

 spawning seasons. 



Faxon, Walter. 



1881. On some crustacean deformities. Bulle- 

 tin of the Museum of Comparative Zoology, 

 Harvard College, vol. 8, No. 13, p. 257-274. 

 A deformed claw and an abnormal lateral 

 spine of specimens of blue crab are illus- 

 trated and described. 



Fellers, Carl R. 



1940. Research in food technology in the 

 development of our fishery resources. Trans- 

 actions of the American Fisheries Society, 

 vol. 70, p. 72-76. 



Certain technological developments in the 

 crab industry (blue crab was one of the 

 four most important species in the United 

 States) were used to illustrate how research 

 on practical problems in the fisheries yields 

 dividends in new industries, improved 

 products, increased employment, and 

 financial gain. Six years of research led to a 

 method for control of discoloration and 

 objectional taste in the canned product. 



Fellers, Carl R., and Sterling G. Harris. 



1940. Canned Atlantic crab meat. A new 

 American food. Industrial and Engineering 

 Chemistry, vol. 32, No. 4, p. 592-594. 



A method of canning blue-crab-meat is 

 described that stabilizes the copper present 

 in the hemocyanin of the blood and flesh 

 by means of a protective brine dip contain- 

 ing small amounts of aluminum and zinc 

 salts. Protein, fat, and mineral composition 

 of canned meat. 



Fernandez y Cossio, Hector Rafael. 



1967. A survey of the visual pigments of 

 decapod Crustacea of South Florida. Ph. D. 



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