This document appears to be a laboratory exercise report from a College of Fisheries assessing the quality index of various fish species using the quality index method. It provides tables assessing 14 different fish species across parameters like appearance, body stiffness, odor, eye characteristics, and gill appearance to determine a total demerit point score and corresponding grade of A, B, or C. The fish scored best with fewest demerit points indicating highest quality.
This document appears to be a laboratory exercise report from a College of Fisheries assessing the quality index of various fish species using the quality index method. It provides tables assessing 14 different fish species across parameters like appearance, body stiffness, odor, eye characteristics, and gill appearance to determine a total demerit point score and corresponding grade of A, B, or C. The fish scored best with fewest demerit points indicating highest quality.
This document appears to be a laboratory exercise report from a College of Fisheries assessing the quality index of various fish species using the quality index method. It provides tables assessing 14 different fish species across parameters like appearance, body stiffness, odor, eye characteristics, and gill appearance to determine a total demerit point score and corresponding grade of A, B, or C. The fish scored best with fewest demerit points indicating highest quality.