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

82 / 228
https://doi.org/10.56093/ft.v10i2.62510
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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

152 / 77
https://doi.org/10.56093/ft.v10i2.62480
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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

118 / 75
https://doi.org/10.56093/ft.v10i2.62501
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EXPERIMENTAL PRESERVATION OF SARDINES (SARDINELLA LONGICEPS),USING CHLORTETRACYCLINE.

P K SURENDRAN, K MAHADEVA IYER

93 / 67
https://doi.org/10.56093/ft.v10i2.62508
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ERADICATION OF PREDATORY FISHES IN FISH PONDS AND NURSERY PONDS USING ELECTRICITY

K SREEDHARAN NAMBOODIRI, M D VARGHESE

112 / 145
https://doi.org/10.56093/ft.v10i2.62506
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ON THE IMPORTANCE OF SHIP-BOTTOM FOULING BY MARINE ORGANISMS -A TECHNO-ECONONICSURVEY

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

76 / 105
https://doi.org/10.56093/ft.v10i2.62509
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PRELIMINARY STUDIES ON FREEZING CHARACTERISTICS OF BOMBAY DUCK(HARPODON NEHEUS)

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

142 / 107
https://doi.org/10.56093/ft.v10i2.62474
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ON THE OPTIMUM BUOYANCY WEIGHT RELATION FOR A BOTTOM TRAWL.

G NARAYANAPPA, A V.V SATYANARAYANA

154 / 100
https://doi.org/10.56093/ft.v10i2.62478
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FAT AND WATER DISTRIBUTION PATTERNS IN THE FLESH OF THE COMMON CAT - FISH WALLAGO ATTU (BL.& SCHN.)

A K JAFRI

152 / 86
https://doi.org/10.56093/ft.v10i2.62475
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SYNTHETIC FIBRES FOR FISHING GEAR

K RADHALEKSHMY, S GOPALAN NAYAR

115 / 93
https://doi.org/10.56093/ft.v10i2.62504
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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

79 / 70
https://doi.org/10.56093/ft.v10i2.62476
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BACTERIAL ASPECTS OF QUALITY OF PHOSPHATE TREATED FROZEN PRAWN

MATHEN C

107 / 71
https://doi.org/10.56093/ft.v10i2.62507
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QUALITY LOSS IN PRAWNS DUE TO DOUBLE FREEZING

CHINNAMMA G

68 / 91
https://doi.org/10.56093/ft.v10i2.62477
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