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- » An improved instrument for measuring the angle of attack of otter boards in fishing boats
- » Technological aspects of processing of edible mussels, clams and crabs - I - Spoilage during ice storage
- » Influence of mono‑ and multilayered packaging material on the quality of seer fish (Scomberomorus commerson) during chilled storage
- » Heat treatment for elimination of red halophiles from contaminated solar salt fish
- » High pressure processing facility at CIFT
- » Substitution of polyamide multifilament by polyethylene twised monofilament in large mesh gill nets
- » Investigations on long distance transportation of fish 3. field trials with a dismantlable insulated galvanised iron container
- » പെരുമ്പളത്ത് കക്കാ സംസ്കരണകേന്ദ്രം തുറന്നു
- » Quality of cured fishery products from Malabar and Kanara coasts
- » Half the fishers in the world
- » Qualitative and quantitative studies on the bacterial flora of fresh sardines
- » Commercial Fishing of Whale Sharks (Rhinodon typus Smith) in Gujarat
- » സിഫ്റ്റ് ജീവനക്കാർ ഒരു ദിവസത്തെ വേതനം നൽകി
- » Omega-3 enriched Granola bar: Formulation and evaluation under different storage conditions
- » Chilling, freezing and cold storage of aquatic food products
- » MoU signed on fish products' project
- » Fresh fish utilisation in India: ways and means for its improvement
- » Biochemical quality assessment of fish and fishery products
- » Technology of coating fish products
- » An appraisal of twin-trawling with seld on the east coast
- » Changes in Soluble Protein and Actomyosin during Chilled and Frozen Storage of Tilapia (Oreochromis mossambicus)
- » ICAR-CIFT Newsletter June, 1979
- » Bio chemical differences between the red and white meat of tuna and changes in quality during freezing and storage
- » Suitability of tuna red meat for preparation of wafers
- » Development sans degradation
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