Vol. 3 No. 2 (1966): Fishery Technology

Published: 2016-02-20

Articles

Recent Developments in Fish Processing and Preservation

V. K. PILLAI

104 / 233
https://doi.org/10.56093/ft.v3i2.56086
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Biochemical Composition of the Muscle of Some Freshwater Fishes During the Pre-Maturity Phase

D. K. KHA W AJA

160 / 109
https://doi.org/10.56093/ft.v3i2.56021
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A Survey of the Quality of Salt Cured Fish Produced in the Kanyakumari District, Madras State

R. SRINIVASAN, K. C. JOSEPH

195 / 119
https://doi.org/10.56093/ft.v3i2.56023
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Influence of Ice on the Bacteriological Quality of the Processed Fishery Products

T. S. GOPALAKRISHNA IYER, D. R. CHOUDHURI

110 / 110
https://doi.org/10.56093/ft.v3i2.56085
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On the Canning of Sardinella fimbriata, Sardinella gibbosa and Sardinella sirm in Oil Pack

R. SRINIVASAN, P. JAYACHANDRAN, P. PITCHAIAH

175 / 145
https://doi.org/10.56093/ft.v3i2.56024
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The Bacterial Flora and their Possible Association with Spoilage in a Variety of Fresh- Water Fish: Cyprinus carpio. var. communis

RANJIT SEN, R. N. PAL, V. GOPALAKRISHNAN

137 / 112
https://doi.org/10.56093/ft.v3i2.56083
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Preliminary Experiments on Electrical Fishing in Fresh Water

K. SREEDHARAN NAMBOODIRI

124 / 107
https://doi.org/10.56093/ft.v3i2.56022
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Trawling Pull Exerted by a Trawler-A Method of Estimation from Propellor Dimensions and its Comparison with Sea Measurements

T. D. GOPINATHA KARTHA, R. L. ROY CHOUDHURY

122 / 132
https://doi.org/10.56093/ft.v3i2.56084
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Research Note

Observations on the Inhibitory Effect of Sodium Chloride on Molds met within Smoked Fishery Products

V. E. Appuraj, A. P. Valsan

158-159

57 / 39
https://doi.org/10.56093/ft.v3i2.173764
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