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  • » Biogenic amines in seafood
  • » Canning of smoked dhoma (Sciaenid sp.)
  • » Is your fish adulterated? Here's a two rupee test

    2018-03-01
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  • » ഉപരാഷ്‌ട്രപതി വെങ്കയ്യ നായിഡു ഇന്ന് കൊച്ചിയിൽ

    2017-11-21
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  • » Heat penetration attributes of milkfish(Chanos chanos)thermal processed in flexible pouches: a comparative study between steam application and water immersion
  • » Book Review - ocean forum - An interpretative history of the international north Pacific fisheries commission
  • » Supplementation of squalene attenuates experimentally induced myocardial infraction in rats
  • » Extension in riverine and reservoir fisheries
  • » An Improved bulged belly shrimp trawl for inshore waters
  • » കക്ക സംസ്കരണ കേന്ദ്രം നിർമാണത്തിനു തുടക്കം

    2018-01-10
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  • » Role of women in fisheries sector of Saurashtra, Gujarat
  • » Incidence of vibrio cholerae non-01 in seafood from the retail outlets and processing plants of Cochin area, India
  • » Studies on the protective effects of betaine against oxidative damage during experimentally induced restraint stress in wistar albino rats
  • » Extension education - concepts and approaches
  • » Nutrient profile of gaint river - catfish sperata seenghala (sykes)
  • » Technological gap in the adoption of post-harvest technology
  • » Annual Report 1982-'83
  • » Transportation of fish in India - problems and prospects
  • » Fisheries technological research in India
  • » The need for management of the artisanal fisheries of kerala with special reference to the ring seine fishery of south kerala
  • » Live Stock Feed From Cephalopod Processing Waste
  • » Paper strips, mobile app to help buyers check fish quality

    2017-04-26
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  • » Occurrence and distribution of vibio vulnificus in tropical fish and shellfish from Cochin (India)
  • » Retention of residual formaldehyde in treated Indian mackerel (Rastrelliger kanagurta) under iced storage and related food safety concern
  • » Characterization of Fish Protein Hydrolysate from Red Meat of Euthynnus affinis and its Application as an Antioxidant in Iced Sardine
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