1958. The morphology of the blood cells of 

 some Crustacea. Growth, vol. 22, No. 1, p. 

 35-50. 



The histological characteristics of the 

 formed elements in the blood of the blue 

 crab, Cambarus, and Homarus were studied 

 in the living state and in fixed and stained 

 preparations. Distinct cell types identified 

 in all three Crustacea were lymphoid cells, 

 monocytes, and explosive refractile granu- 

 locytes with large or small refractile 

 granules. 



Tortonese, Enrico. 



1965. La comparsa di Callinectes sapidus 



Rathb. (Decapoda Brachyura) nel mar Ligure. 



Doriana, vol. 4, No. 163, p. 1-3. [English 



summary.] 



On the basis of three specimens, the blue 

 crab is reported for the first time from the 

 Ligurian Sea. 



Tressler, Donald K. 



1927. Lobster, crab, and shrimp, p. 257-277. 

 In Donald K. Tressler, The wealth of the sea. 

 The Century Co., New York. 



Development and methods used in the blue 

 crab industry. Holding crabs in floats until 

 they shed, and packing soft crabs for 

 market. Gear used to capture crabs. Life 

 history, growth, and the regeneration of 

 lost limbs. 

 1968. Prepared and precooked shell fish, p. 

 294-313. In D. K. Tressler, W. B. Van Arsdel, 

 and M.J. Copley [ed.] The freezing preserva- 

 tion of foods, Vol. 4. Avi Publishing Co., Inc., 

 Westport, Conn. 



Preparation and freezing of shrimp, oyster, 

 crab, and clam. 



Tressler, Donald K., and Clifford F. Evers. 



1947. The preparation and freezing of shell- 

 fish, p. 587-614. In D. K. Tressler and C. F. 

 Evers, The freezing preservation of foods. 2nd 

 edition. Avi Publishing Co., Inc., N.Y. [1st 

 edition, 1943]. 



Location and importance of the blue crab 

 fishery in the United States. Gear used to 

 capture crabs in Chesapeake Bay. Steps in 

 the preparation of canned and frozen crab 

 meat. Freezing soft crabs and packing them 

 live for shipment. 



Tressler, Donald K., and James McW. Lemon. 

 1951. Marine products of commerce. 2nd 

 edition. Reinhold Publishing Corporation, 

 New York, 782 p. [1st edition by D. K. 

 Tressler, 1923]. 



Composition of the proteins, proximate 

 composition, iodine, thiamine, and mineral 

 content of the blue crab (Chapter 14). Life 

 history and growth; production and value 

 of blue crabs by State; Atlantic Coast blue 

 crab fishery; methods of fishing; marketing, 

 preparation, and storage of crab meat and 

 soft-shell crabs; and analysis of dried blue- 

 crab-scrap (Chapter 29). 



Tressler, Donald K., and Arther W. Wells. 



1925. Iodine content of seafoods. U.S. Com- 

 missioner of Fisheries, Report for 1924, 

 Appendix 1, p. 1-12. 



Iodine content of whole soft-blue crab and 

 of meat flakes. 



Truitt, R. V. 



1919. Maryland's water resources. Official 

 Publication of the Maryland State College, 

 vol. 16, No. 6,7 p. 



A general discussion of man's unwise utili- 

 zation of crab, fish, and shellfish resulting 

 in their depletion and the need for develop- 

 ment of aquiculture. 

 1932. Scientific fisheries work in Maryland. 

 Transactions of the American Fisheries 

 Society, vol. 62, p. 50-56. 



Review of life history. Reported that 

 nearly 75 percent of the world's blue crab 

 supply comes from Chesapeake Bay. Dis- 

 cusses need for crab sanctuaries. 

 1939. Our water resources and their conserva- 

 tion. Chesapeake Biological Laboratory, Solo- 

 mons, Md., Contribution No. 27, 103 p. 



Extensive coverage on the external and 

 internal anatomy, life history, migrations, 

 food, regeneration, growth, and industrial 

 aspects of the blue crab. Crab fishery, 

 production, and conservation in Maryland. 



Truitt, R. V., and V. D. Vladykov. 



1936. Striped bass investigations in the Chesa- 

 peake Bay. Transactions of the American 

 Fisheries Society, vol. 66, p. 225-226. 



Striped bass over 25 cm. long fed on blue 

 crabs; occasionally, as many as 20 to 25 

 small crabs were found in a single stomach. 



71 



