Vol. 12 No. 1 (1975): Fishery Technology

Published: 2017-01-27

Articles

FISH MUSCLE STRUCTURAL PROTEINS

S B.K WARRIER, M S GORE, U S KUMTA

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https://doi.org/10.56093/ft.v12i1.67230
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FATTY ACID COMPOSITION OF THREE SPECIES OF FRESH WATER FISHES.

K GOPAKUMAR

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https://doi.org/10.56093/ft.v12i1.67225
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A STUDY ON THE AVERAGE YIELD OF DIFFERENT SPECIES OF PRAWN USED FOR FREEZING AND CANNING.

G RAJAGOPALAN UNNITHAN, P SREENIVASA RAO, H KRISHNA IYER

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https://doi.org/10.56093/ft.v12i1.67220
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SHRIMP EXTRACT FROM PRAWN WASTE

P V PRABHU, A G RADHAKRISHNAN

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https://doi.org/10.56093/ft.v12i1.67229
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FREEZE DRYING OF FISHERY PRODUCTS:PART V STORAGE CHARACTERISTICS OF READY -TO-SERVE FREEZE DRIED FOOD.

T K GOVINDAN

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https://doi.org/10.56093/ft.v12i1.67231
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PURSE-SEINES OF GOA

K A SADANANDAN, K K KUNJIPALU, N A GEORGE, T JOSEPH MATHAI

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https://doi.org/10.56093/ft.v12i1.67224
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SELECTIVITY OF GILL NETS FOR SCOMBEROMORUS COMMERSONI

P SULOCHANAN, K A SADANANDAN, T JOSEPH MATHAI, M SYED ABBAS

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https://doi.org/10.56093/ft.v12i1.67228
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CATCH EFFICIENCY AND SELECTIVE ACTION OF COLORED GILL NETS.

N A GEORGE, A A KHAN, 0 P PANDEY

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https://doi.org/10.56093/ft.v12i1.67214
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ON THE FISHING POWER OF MONO FILAMENT AND MULTI FILAMENT GILL NETS.

A A KHAN, N A GEORGE, 0 P PANDEY

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https://doi.org/10.56093/ft.v12i1.67215
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BIOCHEMICAL DIFFERENCES BETWEEN THE RED AND WHITE MEAT OF TUNA AND CHANGES IN QUALITY DURING FREEZING AND STORAGE.

CHINNAMMA GEORGE

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https://doi.org/10.56093/ft.v12i1.67216
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Research Note

FATTY ACID COMPOSITION OF ANCHOVIELLA AND THRISSOCLEUS

Gopakumar K, Rajendranathan Nair M

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https://doi.org/10.56093/ft.v12i1.67223
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STUDIES ON SMOKE CURING OF TROPICAL FISHES

Devadasan K, Muraleedharan V, Joseph K G

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https://doi.org/10.56093/ft.v12i1.67219
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CHITOSAN FROM SQUILLA

Madhavan P, Ramachandran Nair K G

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https://doi.org/10.56093/ft.v12i1.67226
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