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- » Studies on the effect of leaching on the quality of ice-stored fish
- » Fish Technology Newsletter July-Sep 2000
- » Mathematical models for minimising costs
- » A Method for the preparation of cooked-peeled frozen prawns
- » Sous vide processing of condiment incorporated Indian white shrimp
- » Antibacterial activity of lactobacillus species against pathogens of seafood origin
- » On the comparative efficiency of V shaped and rectangular flat otterboards for trawling off Veraval, north west coast of India
- » IGNOU course
- » Large mesh trawl in Veraval
- » Biochemical, microbial and sensory changes of Bombay duck (Harpodon nehereus) fish fingers during chilled storage
- » Pushing it beyond Asian markets - dry salted or smoked
- » Process optimisation for ready to eat Indian mackerel (Rastrelliger kanagurta) curry in high impact polypropylene (HIPP) containers using still water spray retort
- » The influenceof plating technique and incubation temperature on bacterial count from fish and fishery products
- » Intestinal enterobacteria of Bombay duck
- » Advances in elelctronics and measurments in fishery technological investigstions
- » Communication of innovations on trawls developed by CIFT
- » Researchers find Hospital bacteria in fish
- » Studies on indian fishmeals part- I chemical composition and storage charateristics of fishmeals prepared from different types of fishes
- » Emulsification efficiency of various extracts of fish, goat and beef proteins in model food emulsions and preparation of sausage
- » White spot syndrome virus infection: Threat to crustacean biodiversity in Vembanad Lake, India
- » Experiments on preservation and weathering of net twines
- » On the boat mid-water trawling
- » Research vessels join search operations for missing fishermen
- » Evaluation of two empirical devices for measurement of fish texture
- » Foldable trap to exploit fishery in backwaters
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