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  • » Modified icing system using plant extracts for fish preservation
  • » Development of thiamine and pyridoxine loaded ferulic acid-grafted chitosan microspheres for dietary supplementation
  • » Fish in nutrition and economy
  • » EFFECTS OF TURMERIC TREATMENT AND SMOKING DURATION ON THE SHELF LIFE OF READY-TO-COOK FILLETS FROM SUTCHI CATFISH DURING CHILL STORAGE
  • » NACA/USAID Thematic Studies on Gender in Aquaculture in Combodia, Lao PDR, Thailand and Vietnam
  • » Comparative Environmental Life Cycle Assessment of Indian Oil sardine Fishery of Kerala, India
  • » Biochemical, textural and microbiological quality of squid stored under conventional and slurry ice during onboard fishing
  • » जलधि 2001
  • » Indigenous electronic instruments for assessing quality of fishery products
  • » Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol
  • » CIFT kiosks to boost biz

    2019-10-01
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  • » മീനിലെ മായം അറിയാം; ചെലവ് അഞ്ചു രൂപ!

    2018-06-28
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  • » Effect of modified atmosphere packaging on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks packaged in thermoformed trays at 0-2C
  • » മത്സ്യത്തിൽ രാസവസ്തു ചേർക്കുന്നവർക്കെതിരെ കർശന നടപടി - മുഖ്യമന്ത്രി

    2017-04-30
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  • » Quality defects in fish and fishery products
  • » Quality Assessment of Formic Acid Silage Developed from Squilla Oratosquilla nepa (Latreille)
  • » വെളിച്ചെണ്ണയ്ക്ക് പ്രചാരവും പിന്തുണയും നല്കാൻ കേന്ദ്രം തയ്യാറാകണം

    2016-03-13
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  • » Gill nets in Gujarat cost
  • » Clostridium botulinum in finfish and shellfish
  • » Training programme

    2017-09-12
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  • » Detection of vibrio cholerae by polymerase chain reacrion method
  • » ഉപരാഷ്ട്രപതി ഇന്ന് കൊച്ചിയിൽ

    2017-11-21
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  • » 'Chala Vala' Encircling gill nets for sardines and mackerels of the kerala coast with special reference to their design and construction
  • » Labour deployment and wage distribution in ring seine fishery of central Kerala
  • » A method for prevention of blackening and improvement of colour in canned prawns
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