(b) Some Bacteriological Aspects of Handling,Processing and Distribution of Fish,by J. M. SHEWAN,B.SC.,PH.D.,A.R.I.C.,Principal Scientific Officer,Department of Scientific and Industrial Research,Torry Research Station

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16 b Bisset, K.A. Bacterial infection and immunity in lower vertebrates and invertebrates . J. Hyg., 45, 128-135, 1947.

17 a Bisset, K.A. The effect of temperature on non-specific infections of fish. J. Path. Bact., 58, 251-258, 1946.

17 b Bisset, K.A. The effect of temperature upon antibody production in cold blooded vertebrates . J. Path. Bact., 60, 87-92, 1948.

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21 a Hess, E. Effects of low temperatures on the growth of marine bacteria. Contrib ., Canad. Biol. Fish, 8, 489-505, 1934.

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27 c Macpherson, N.L. Studies in the behaviour of the carbohydrates and lactic acid of the muscle of the haddock (Gadus æglefinus) after death. Biochem. J. , 26, 80-87, 1932.

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28 d Kimata, M. Effects of pH upon the decomposition of fish muscle by bacteria. Bull. Jap. Soc. Sci. Fish, 5, 143-145, 1936.

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Shewan, J.M. The spoilage of haddocks. Rept. Food Invest. Bd. (Gt. Britain) for the year 1937, p. 75.

Shewan, J.M. The spoilage of fish. Rept. Food Invest. Bd. (Gt. Britain) for the year 1938, p. 79.

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33 b Norris, E.R. , and Benoit, G.J. Studies on trimethylamine oxide. I. Occurrence of trimethylamine oxide in marine organisms. J. Biol. Chem., 158, 433-438, 1945.

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Shewan, J.M. Unpublished results, Torry Research Station, Aberdeen, 1948.

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38 b Tauti, M. , Hirose, I. , and Wada, H. A physical method of testing the freshness of raw fishes. J. Imp. Fish. Inst., 26, 79-86, 1931.

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Charnley, F. , and Goard, D.H. On the use of the pH value as a measure of the freshness of fish muscle tissue. Canad. J. Res. D. , 20, 20-32, 1942.

Dyer, W.J. , Sigurdsson, G.J. , and Wood, A.J. A rapid test for detection of spoilage in sea fish. Food Res., 9, 183-187, 1944.

38 h Elliott, R.P. Evaluation of surface pH as a freshness index for fresh fillets. Food Res., 12, 87-98, 1947.

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38 j Stansby, M.E. , and Lemon, J.M. An electrometric method for detection of relative freshness of haddock . Ind. and Eng. Chem. Anal. Ed. 5, 208-211, 1933.

38 k Proctor, B.E. , and Greenlie, D.E. Redox potential indicators in quality control of foods. Food Res., 4, 441-446, 1939.

39 a Griffiths, F.P. , and Stansby, M.E. The significance of the bacterial count and chemical tests in determining the relative freshness of haddock. Trans. Amer. Fish Soc. , 64, 401-407, 1934.

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40 b Clague, J.A. Application of volatile fatty acidity determination to a study of canned marine sardines. Food Res, 7, 56-67, 1942.

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