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- » Fish Technology Newsletter July-Sep 2012
- » Fuel - efficient fishing vessel to be launched
- » Fisheries dept to use new vending kiosks
- » Preliminary investigations with improved stake nets around Kakinada, Andhra Pradesh
- » Studies on utilisaiton of Indian oil sardine (sardinella longiceps) for the preparation of fish sausage 2. Effect of sodium bicarbonate treatment on meat characteristics and sausage quality
- » Jelly fish
- » Solar drying in conjuction with artificial drying of fish - a feasible proposition
- » Fishing without gear
- » Energy use pattern of a seafood processing unit at Cochin, Kerala: An intra-plant comparison
- » Fish collagen-chitosan membrane for peridontal application
- » Need for monitoring monsoon fishery of kerala
- » Biochemical and molecular investigations on salmonella serovars from seafood
- » Beetroot peel extract as a natural preservative for shelf life extension of deccan mahseer (Tor khudree) Steaks during chill storage
- » Fish sausage - a ready to eat product
- » Development of dietary fiber-incorporated fish sausage
- » Need for quality improvement in fish
- » സിഫ്റ്റിൽ പരിശീലനം
- » വരൾച്ചയെ പ്രതിരോധിക്കാൻ
- » Trainer's workshop manual "Recent advances in harvest, post-harvest handling and extension methods in freshwater fisheries"
- » assessment of MODIS - aqua chlorophyll-a algorithms in coastal and shelf waters of the eastern Arabian sea
- » Demersal trawls and their operation
- » Parallel twin-body trawl for shrimps, its design and efficiency
- » Red and white meat of tuna (Euthynnus affinis) their biochemical role and nutritional quality
- » Marination of fish for establishing safety against Yersinia enterocolitica
- » Good manufacturing practices in fish handling
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