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Browsing Quality Assurance & Management by Title

Browsing Quality Assurance & Management by Title

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  • Muraleedharan, V.; Antony, K.P.; Perigreen, P.A.; Gopakumar, K. (J.V.H Dixitala, 1995)
    The fish processing industry in India is mainly export oriented. The major portion of the exported items are block frozen shrimp and individually quick frozen shrimp, followed by frozen lobsters, squid and cuttlefish. ...
  • Devadasan, K. (School of Industrial Fisheries, Cochin University of Science and Technology, Cochin (India), 2006)
    A large number of value added and diversified fish products both for export and internal market based on shrimp, lobster, squid, cuttlefish, bivalves, farmed fish and minced meat from low priced fish have been identified. ...
  • Varma, P.R.G.; Iyer, T.S.G. (Society of Fisheries Technologis(India), 1993)
  • Iyer, T.S.G.; Varma, P.R.G. (Society of Fisheries Technologists(India),Cochin, 1991)
    The occurrence of Vibrio cholerae was detected in frozen shrimps. The major source of contamination was found to be the water which was used in all stages of seafood processing. The chlorination of water before its' use ...
  • Varma, P.R.G. (Society of Fisheries Technologists (India), 2000)
    Cholera has been endemic in eastern India and in east Pakistan since the beginning of recorded history. The fact that this disease is caused by an organism, vibrio cholera, was first reported in 1884. The true vibrio cholera ...
  • Varma, P.R.G.; Iyer, T.S.G.; Joseph, M.A.; Zacharia, S. (Current Science Association, 1988)
    There was a suspicion among some processors that the vein present in the headless shrimps harbours V. cholerae. Since no data were available on this aspect, studies were carried out at the Central Institute of Fisheries ...
  • Cyriac Mathen; Francis Thomas (Society of Fisheries Technologis(India), 1987)
    Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied upto six months of storage at -23 °c for thawing losses and cooked characteristics of the thawed material. ...
  • Thoams, F.; Mathen, C. (Sea Food Exporters Association of India, 1979)
    Quality requirements of water used in India for processing seafoods are discussed in detail, with emphasis on physical, chemical, bacteriological and biological characteristics. Existing standards and specifications are ...
  • Thomas, F.; Mukundan, M.K.; Varma, P.R.G.; Radhakrishnan, A.G.; Ashraf, P.M. (Society of Fisheries Technologists(India),Cochin, 2003)
    Seafood processing industry requires plentiful supply of potable water. Standards of water applicable to seafood industry in India are Indian Standards IS: 4251and EEC Directive No. 801778/EEC. For exporting seafood to ...

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