Vol. 10 No. 2 (1973): Fishery Technology

Published: 2016-10-22

Articles

DEVELOPMENT OF TRAWLING IN INDIA

R S NAIR, C P VERGHESE, G K KURlYAN

58 / 91
https://doi.org/10.56093/ft.v10i2.62510
- PDF
BIOCHEMICAL INVESTIGATION ON THE EDIBLE MOLLUSCS OF KERALA II. A STUDY ON THE NUTRITIONAL VALUE OF SOME GASTROPODS AND CEPHALOPODS

H SURYANARAYANAN, R SHYLAJA KUMARI, K M ALEXANDER

134 / 51
https://doi.org/10.56093/ft.v10i2.62480
- PDF
ON THE RESULTS OF BOTTOM-DRIFT-LONG-LINES OPERATED OFF VERAVAL WITH PARTICULAR REFERENCE TO SELECTIVE ACTION OF BAITS AND HOOKS USED

K N KARTHA, S D DESHPANDE, S V.S RAl\fARAO

100 / 49
https://doi.org/10.56093/ft.v10i2.62501
- PDF
EXPERIMENTAL PRESERVATION OF SARDINES (SARDINELLA LONGICEPS),USING CHLORTETRACYCLINE.

P K SURENDRAN, K MAHADEVA IYER

65 / 46
https://doi.org/10.56093/ft.v10i2.62508
- PDF
ERADICATION OF PREDATORY FISHES IN FISH PONDS AND NURSERY PONDS USING ELECTRICITY

K SREEDHARAN NAMBOODIRI, M D VARGHESE

73 / 75
https://doi.org/10.56093/ft.v10i2.62506
- PDF
ON THE IMPORTANCE OF SHIP-BOTTOM FOULING BY MARINE ORGANISMS -A TECHNO-ECONONICSURVEY

R. BALASUBRAMANYAN BALASUBRAMANYAN, N UNNIKRISHNAN NAIR, A. G GOPALAKRISHNA PILLAI

52 / 61
https://doi.org/10.56093/ft.v10i2.62509
- PDF
PRELIMINARY STUDIES ON FREEZING CHARACTERISTICS OF BOMBAY DUCK(HARPODON NEHEUS)

A. G. RADHAKRJSHNAN G RADHAKRJSHNAN, K K SOLANKI, R VENKATARMAN

122 / 82
https://doi.org/10.56093/ft.v10i2.62474
- PDF
ON THE OPTIMUM BUOYANCY WEIGHT RELATION FOR A BOTTOM TRAWL.

G NARAYANAPPA, A V.V SATYANARAYANA

131 / 65
https://doi.org/10.56093/ft.v10i2.62478
- PDF
FAT AND WATER DISTRIBUTION PATTERNS IN THE FLESH OF THE COMMON CAT - FISH WALLAGO ATTU (BL.& SCHN.)

A K JAFRI

123 / 67
https://doi.org/10.56093/ft.v10i2.62475
- PDF
SYNTHETIC FIBRES FOR FISHING GEAR

K RADHALEKSHMY, S GOPALAN NAYAR

85 / 64
https://doi.org/10.56093/ft.v10i2.62504
- PDF

Research Note

TECHNOLOGICAL ASPECTS OF PRESERVATION AND PROCESSING OF EDIBLE SHELL FISHES IV. COMPARATIVE EFFICIENCY OF DIFFERENT GLAZES IN THE PRESERVATION OF FROZEN CRAB MEAT

CHINNAMMA G

64 / 50
https://doi.org/10.56093/ft.v10i2.62476
- PDF
BACTERIAL ASPECTS OF QUALITY OF PHOSPHATE TREATED FROZEN PRAWN

MATHEN C

90 / 45
https://doi.org/10.56093/ft.v10i2.62507
- PDF
QUALITY LOSS IN PRAWNS DUE TO DOUBLE FREEZING

CHINNAMMA G

49 / 59
https://doi.org/10.56093/ft.v10i2.62477
- PDF