Vol. 3 No. 1 (1966): Fishery Technology

Published: 2016-02-16

Articles

THE FUTURE Of SHRIMP PROCESSING INDUSTRY IN INDIA

N. J. CHACKO

102 / 128
https://doi.org/10.56093/ft.v3i1.55952
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Operative Training Programmes in India

Central Institute of Fisheries Operatives

4-9

50 / 48
https://doi.org/10.56093/ft.v3i1.173760
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SOME COMMON DEFECTS IN PRAWN PROCESSING .. THEIR SOURCES AND REMEDIES

T. K. GOVINDAN

84 / 93
https://doi.org/10.56093/ft.v3i1.55956
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STUDIES ON THE BIOCHEMICAL COMPOSITION Of .SOME FRESHWATER fiSHES Ill. OVARY

A. K. JAFRI, S. Z. QASIM

137 / 107
https://doi.org/10.56093/ft.v3i1.55945
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STUDIES ON FISH liPIDS II. FATTY ACID COMPOSITION QF LIPIDS OF Oil SARDINE (SARDINELLA LONGICEPS)

K. GOPAKUMAR, M. RAJENDRANATHAN NAIR

217 / 117
https://doi.org/10.56093/ft.v3i1.55948
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BACTERIAL FLORA OF (SCIAENOIDS) (Small Spp.) MARINE FISH DOMA FROM BOMBAY COAST

S. S. PAWAR, N. G. MAGAR

146 / 82
https://doi.org/10.56093/ft.v3i1.55955
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USE OF DIFFERENT GLAZES IN FRC)ZIEN OIL SARDINES

CYRIAC MATHEN, D. R. CHOUDHURI, V. K. PILLAI

156 / 101
https://doi.org/10.56093/ft.v3i1.55947
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ENSILED PRODUCT FROM FISH BY MICROBIAL FERMENTATION

M. ARUL JAMES

120 / 90
https://doi.org/10.56093/ft.v3i1.55949
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STUDIES ON THE POSSIBLE SOURCES Of MICROBIAL CONTAMINATION Of PROCESSED fiSHERY PRODUCTS

T. S. GOPALAKRISHNA IYER, D. R. CHAUDHURI, V. K. PILLAI

127 / 97
https://doi.org/10.56093/ft.v3i1.55957
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ON THE PRODUCTION AND NUTRITIVE VALUE OF FISH MEAL FROM SILVER BELLY (LEIOGNATHUS SPP.) LANDINGS AT RAMESWARAM

R. SRINIVASAN

156 / 267
https://doi.org/10.56093/ft.v3i1.55954
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ON THE OPERATION OF SMALL SHRIMP TRAWLS IN SHALLOW WATERS-SCOPE-RATIO AND Sl E .. DEPTH RELATION

R. S. NAIR, C. P. VERGHESE, C. RAMACHANDRAN, H. KRISHNA IYER

151 / 124
https://doi.org/10.56093/ft.v3i1.55953
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AN EXPERIMENT CONDUCTED WITH A FLOATING TRAWL NET Off COCHIN

M. C. PRRUMAL

143 / 90
https://doi.org/10.56093/ft.v3i1.55950
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Research Note

Sulphur and Methionine Content of Some Freshwater Fishes of Madras

A. Sreenivasan, M. V. Natarajan

81-82

151 / 35
https://doi.org/10.56093/ft.v3i1.173763
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