Fish as food. / Volume 4

Content: 
Front Matter, Page iii
Copyright, Page iv
CONTRIBUTORS TO VOLUME IV, Page v
PREFACE, Pages vii-viii, GEORG BORGSTROM
CONTENTS OF VOLUMES, I, II, AND III, Pages xiii-xiv
CHAPTER 1 - Handling of Fresh Fish, Pages 1-63, F. BRAMSNAES
CHAPTER 2 - Freshness Tests, Pages 65-126, LIONEL FARBER
CHAPTER 3 - Fish Canning, Pages 127-205, C.J.H. VAN DEN BROEK
CHAPTER 4 - Tuna Canning and the Preservation of the Raw Material through Brine Refrigeration, Pages 207-245, SVEN LASSEN
CHAPTER 5 - The Canning of the Sardine, Clupea pilchardus Walbaum, Pages 247-263, HENRI CHEFTEL
CHAPTER 6 - Scandinavian Sardines, Pages 265-290, MARTIN D. STENSTRÖM
CHAPTER 7 - Canning of Maine Sardines, Pages 291-303, BERTON S. CLARK, RALPH M. BERGLUND
CHAPTER 8A - Heat Processing of Shellfish, Pages 305-337, EIICHI TANIKAWA, SHAMSUD DOHA
CHAPTER 8B - Squid Meat and Its Processing, Pages 339-354, TOYO-O TAKAHASHI
CHAPTER 9 - Fish and Shellfish Freezing, Pages 355-418, E. HEEN, O. KARSTI
CHAPTER 10 - The Radiation Preservation of Fish, Pages 419-435, B. COLEBY, J.M. SHEWAN
CHAPTER 11 - Processing at Sea and Factory Ships, Pages 437-472, MOGENS JUL
LIST OF COMMON FOOD FISHES, Pages 473-505
SUBJECT INDEX, Pages 507-518