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- » Empirical modelling of drying characteristics of elongate glassy perchlet (Chanda nama) (Hamilton, 1822) in solar hybrid dryer
- » Food safety dept to set norms for manufacturing edible ice
- » Incidence of escherichia coli and staphylococcus aureus during seafood processing
- » Identification and characterization of bacterial genes imparting osmotolerance in Bacillus Halodurans and Escherichia Coli isolated from salted fish
- » Structural, functional and in vitro degestion characheristics of spray dried fish roe powder stabilised with gum arabic
- » Masmin from yellow finfish
- » Nutraceuticals and functional foods from marine sources - the challenges and opportunities
- » Economics of idle capacity-an exercise in methods
- » A study on the average yield of differnet species of prawns
- » Adverse effect of antibiotic residues in seafood
- » An analysis on agricultural sustainability in India
- » Nucleotide breakdown products of seer fish (scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage
- » Introduction of power block for purse seine operation at Cochin
- » Fish snacks: ICAR signs MoU with fishermen
- » Studies on the suitability of HDPE materials for gill nets
- » Use of chitosan adhesive for the manufacture of corrugated fibreboard
- » Bacterial contamination of mussels at Mahe Estuary, Malabar coast
- » സാങ്കേതികത സാധാരണക്കാരിലെത്തണം - ഉപരാഷ്ട്രപതി
- » Waste minimisation in fishing operations
- » Principles of drying and dehydration
- » Effect of essential oil and aqueous extract of ginger (Zingiber Officinale) on oxidative stability of fish oil-in-water emulsion
- » Freeze drying of fishery products: part V storage characteristics of ready-to-serve freeze dried foods
- » Effect of spice extracts on the biochemical, textural and sensory attributes of Pangasius (Psngasius hypophthalmus) chunks during ice storage
- » CIFT is now National Referal Food Lab
- » നദികളുടെ തിരോഭാവം രേഖപ്പെടുത്തുന്നത്
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