1. Fish canning. Salting of pilchards for canning. Purity of salt;Aalderink;F.I.R.I. Ann. Rept.,1954
2. The mechanics and interpretation of heat penetration in canned foods;Alstrand;Food Technol.,1952
3. Growth and toxin production of Clostridium botulinum type E in fish products. I. The growth in relation to the oxidation-reduction potential in fish muscle;Ando;Bull. Japan. Soc. Sci. Fisheries,1958
4. Le procédé Tocquer de traitement continu des sardines et autres conserves pour la mise en conserve;Anonymous;Offic. conserve,1949
5. Staff work-team work, courage and know-how;Anonymous;Pacific Fisherman,1950