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- » ചൂരയുണ്ടേ, നല്ല മഞ്ഞച്ചൂര... ആൻഡമാൻ വിളിക്കുന്നു
- » Effect of red mangrove (rhizophora apiculata) root extract on sodium nitrite-induced oxidative stress in rats
- » Heat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds
- » Guest editorial: Engendering security in fisheries and aquaculture
- » Annual Report 2011-2012
- » Bacteriological quality of fresh and ice-stored farmed macrobrachium rosenbergii from central kerala
- » CIFT winter school from February 1
- » Role of refrigeration in fish processing industry
- » Fish Technology Newsletter Jan-Sep 1990
- » Freeze drying of fishery products Part I. Drying characteristics of some common Indian food fishes
- » Community smoking of fish - A sustainable livelihood approach for tribal fisherfolk
- » शीर्षपाद संसाधन रद्दी से पशुधन चारा
- » Fisheries sector hit by slump in sardine catch
- » Lipid peroxidation in silver pomfret muscle at 0 and 10 degree C.
- » Effect of rotation on the heat penetration of thermally processed tuna (thunnus albacares) in oil in aluminium cans
- » Effect of oxidation of dietary fish lipids on the quality of proteins in diet
- » Nutraceutical and biomedical application of squalene
- » Effect of variation in mesh size on trawl efficiency
- » Bacteriological Investigations of Prawn Canneries I . Incidence of Aerobic Sporeformers
- » സി എം എഫ് ആർ ഐ വിന്റർ സ്കൂളിന് തുടക്കം
- » Design of a detachable type fish drier
- » Storage studies on prawns dried in rotary drum drier
- » Research Highlights 2017-2018
- » Influence of Vitamin E supplementation of dietary fish oils on lipid profile and blood glucose levels in albino rats
- » Effect of aureomycin on the behaviour of certain free amino acids in oil sardine [sardinella longiceps] held in ice storafge
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