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Course material (QAM)

Course material (QAM)

 

Recent Submissions

  • CIFT (Central Institute of Fisheries Technology, Cochin, India, 2009)
  • Ashok Kumar, K. (Central Institute of Fisheries Technology, Cochin, India, 2009)
  • Lakshmanan, P.T. (Central Institute of Fisheries Technology, Cochin, India, 2009)
  • Sanjeev, S. (Central Institute of Fisheries Technology, Cochin, India, 2009)
  • Mukundan, M.K. (Central Institute of Fisheries Technology, Cochin, India, 2009)
  • Iyer, T.S.G. (Central Institute of Fisheries Technology, Cochin, India, 1998)
  • Thomas, F. (Central Institute of Fisheries Technology, 2003)
    Water and ice are used for a number of purposes in seafood handling and processing. In order to obtain approval for processing of seafood from EIC of India the water used by the seafood processing plant should satisfy the ...
  • Sanjeev, V. (Central Institute of Fisheries Technology, 2012)
    Hazard only refer to the conditions or contaminants in food that can cause illness or injury to the consumers. Actually food or seafood is not hazard free. hazards in food or seafood can be classified in three groups. ...
  • Kumar, K.A. (Central Institute of Fisheries Technology, 2010)
    The increasing problems problems associated with infectious diseases in fish , the limited number of drugs available for treatment and prevention of these diseases, and the rapid increase in resistance to these antibiotics ...
  • Mukundan, M.K. (Central Institute of Fisheries Technology, 2005)
    Packaging materials play an important role in preserving food materials and consumer acceptance. To achieve better and longer preservation and to get consumer appeal many natural and synthetic packaging materials are widely ...
  • Iyer, T.S.G. (Central Institute of Fisheries Technology, 2005)
    Over a period of time there has been considerable change in the concept of fish processing. The modern seafood processing industry is very much sophisticated and technologically advanced. Further , several ingredients are ...
  • Sankar, T.V. (Central Institute of Fisheries Technology, 2010)
    Hazards are the important parameters as far as safety of the food item is concerned. The hazards are generally classified into three categories namely, physical, chemical and biological and each one has a potential to cause ...
  • Mukundan, M.K. (Central Institute of Fisheries Technology, 2002)
    To have a clear idea about the hazards/safety risks arising out of raw material or the harvested fish/shell fish, it is essential to look into the possible hazards associated with fish/shell fish. The most common hazards ...
  • Surendran, P.K. (Central Institute of Fisheries Technology, Cochin, 2003)
    The adverse effect of antibiotic residues from the use of antibiotics in shrimps from aquaculture farms due the aquaculture practices.