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Table Of Contents

GENERAL APPROACH
APPROACH TO FISHERIES
CURRICULUM OBJECTIVES
SYLLABUS
PLANNING
EVALUATION
GENERAL INTRODUCTION
FISH AS A FOOD MATERIAL
MICROBIOLOGY OF FISH SPOILAGE
MICROBES IN PUBLIC HEALTH
FREEZING OF SHRIMPS
STORAGE, TRANSPORT AND DISTRIBUTION
FACTORY HYGIENE AND SANITATION
MODERN PACKING METHODS
SAMPLE QUESTIONS
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Fish Processing Technology-I

Fish Processing Technology-I

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Published by KRISHNA KUMAR

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Published by: KRISHNA KUMAR on Sep 13, 2010
Copyright:Attribution Non-commercial

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04/11/2013

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