Cover

Contents

Composition of the Edible Portion of Raw (Fresh or Frozen) Crustaceans,
Finfish, and Mollusks. III. Microelements
by Virginia D. Sidwell, Audrey L. Loomis, Karen J. Loomis,
Pauline R. Foncannon, and David H. Buzzell

A Trawl Design: Employing Electricity to Selectively Capture Shrimp
by Wilber R. Seidel and John W. Watson, Jr.

Use of Carbon Dioxide Dissolved in Refrigerated Brine
for the Preservation of Pink Shrimp (Pandalus spp.)
by Harold J. Barnell, Richard W. Nelson, Patrick J. Hunter,
and Herman Groninger

Status and Problems of the American Shrimp Industry
by Roger W. Hutchinson