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ThesisItem Open Access DEVELOPMENT OF GENDER FRIENDLY REFRIGERATED FISH VENDING AND DISPLAY UNIT USING SOLARENERGY TO ENHANCE THE KEEPING QUALITY OF FISH(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2016) GAYATRI PANDEY, B.F.ScFish is a highly proteinous food consumed by a larger percentage of population because of its availability and palatability (Foran et al., 2005).ThesisItem Open Access GEL FORMING ABILITY OF A FEW FISH SPECIES AS INFLUENCED BY IONIC STRENGTH AND MOISTURE CONTENT(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2013) YASHASWINI,T.N,B.F.ScThe demand for fish is increasing world over due to its high nutritive value. Fish is one of the main sources of quality protein and health promoting lipidThesisItem Open Access ASSESSMENT OF THE QUALITY OF SALTED AND DRIED FISH USING SOLAR BIOMASS HYBRID DRIER AND ITS COMPARISON TO TRADITIONAL SUN DRYING(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) VIJAY KUMAR MUNKA, B. F. Sc.All living beings need source of energy to sustain their life. There are many sources from which it can be obtained like sun, plants and animalsThesisItem Open Access UTILISATION OF SEAFOOD PROCESSING WASTES FOR FOOD AND FEED(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2012) NITHIN.K. P., B.F.Sc.Seafoods are obtained from a broad taxonomic array of vertebrates and invertebrates such as fishes, shell fishes and cephalopods. Their present global production from capture and culture fisheries is estimated at around 145million metric tonnes and it is projected that the total catch may reach 165 million metric tonnes in 2020 (OECD, FAO., 2011).ThesisItem Open Access EFFECT OF LOW DOSE GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE OF WHITELEG SHRIMP (Litopenaeus vannamei)(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) SURJITH PRASAD, B.F.ScInspite of availability of cold chain and better transport facilities, distribution of fresh fishery products among inland consumers still remains a problemThesisItem Open Access EFFECT OF LOW DOSE GAMMA IRRADIATION ON THE QUALITY AND SHELF LIFE OF WHITELEG SHRIMP (Litopenaeus vannatnei)(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2015) SURHTH PRASAD, B.F.ScInspite of availability of cold chain and better transport facilities, distribution of fresh fishery products among inland consumers still remains a problemThesisItem Open Access QUALITY EVALUATION OF HOT SMOKED FILLETS AND STEAKS OF MULLET FISH STORED AT DIFFERENT TEMPERATURE(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) SHIHABUDHEEN MACHINGAL, B.F.ScFood is one of the basic needs of human beings. Fishes are of immense value to the mankind as food, feed and medicineThesisItem Open Access SUITABILITY OF FIBROUS CASING FOR THE PRODUCTION OF FISH HAM(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2014) RAJALAKSHMI R., B.F.ScThe last six decades, the independent India has witnessed the evolution of fisheries from primarily being a capture based sector to one having almost equal shares in aquaculture and capture production. With an annual growth rate of 4.7 %, the fisheries sector has been contributing 1.1 % of the total GDP and 5.3 % of the agricultural GDP of the nation (Ayyappan and Jena, 2013). The sector has also been taking pride of providing nutritional security to about 700 million people of the country and livelihood to 14.5 million people, besides earnings of foreign exchange to the tune of US$ 3.41 billion. India is the third largest fish production nation and second largest aquaculture producer in the world (Ayyappan and Jena, 2013).ThesisItem Open Access STUDIES ON APPLICATION OF NATURAL PRESERVATIVE TO ENHANCE THE STORAGE STABILITY OF FISH SAUSAGE IN CELLULOSE CASING(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2017) RICHA CHAUDHARY, B.F.ScFish and shellfish play an important role in solving hunger as well as malnutrition because they are rich in all essential components of balanced human diet.
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