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- » ഇതര സംസ്ഥാനങ്ങളിൽ നിന്ന് കൊണ്ടുവരുന്ന മത്സ്യത്തിൽ ഫോർമലിനും അമോണിയയും
- » Isolation of salmonella larochelle for the first time in India
- » मत्स्य कटलेट
- » Physico-chemical andt extural properties of gleatins and water gel desserts prepared from the skin of freshwater carps
- » Value added consumer products from non - penaeid prawns [acetes indicus] of Maharashtra coast
- » Optimization of processing conditions of hand operated descaling machine for various fish
- » Vision 2020 - Harvest and post harvest sectors in Indian fisheries: A vision of Indian fisheries 2020
- » Biochemical composition of fish
- » Fish workers to intensify protest
- » Indigenous instrumentation for collection of field data
- » Frozen storage studies of composite fish mince from Dhoma (Sciaenid sp.) and Lactarius (Lactarius lactarius)
- » Nutritional quality of some food fish
- » Haematological alterations in penaeus monodon artificially infected with white spot syndrome virus (WSSV)
- » Preparation of restructured products from Pangasius hypophthalmas
- » 'ബ്ലൂ റവലൂഷൻ': കേരളത്തിനു തല്ല്; തമിഴ്നാടിനു തലോടൽ
- » Potential and future prospects for the processing and export of major carps
- » A Scale to measure the attitude towards improved fish processing methods
- » Quality aspects of dried fish marketed in the north eastern states of India
- » Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product
- » Utilization of fish bone as calcium supplement
- » Temperature influence on the biochemical characteristics of microflora of fresh sardines (Sardinella longiceps)
- » ഇന്ത്യൻ ഫിഷറീസ് ആൻഡ് അക്വാകൾച്ചർ ഫോറം 21-ന്
- » World Fisheries Day Celebrated at CIFT
- » Multivariate data analysis and data reduction techniques
- » Design considerations for trawl winches
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