CIFT - Institutional Repository

The Central Institute of Fisheries Technology (CIFT) set up in 1954 is the only national center in the country where research in all disciplines relating to fishing and fish processing is undertaken.

CIFT Institutional Repository is a digital service that collects, preserves, and distributes Institutional Publications(Journal articles, conference proceedings, Technical reports, Theses, Dissertations etc.) You can search, browse and access CIFT publications from this repository.

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  • Pawar, H. B.; Shirdhankar, M. M.; . Barve, S. K.; Patange, S. B. (Society of Fisheries Technologists (India)Cochin, 2012)
    Nemipterus japonicus is preferred for production of surimi in India and in other Asian countries as the surimi produced from this fish is of high grade with white colour. The yield of processed or semiprocessed product ...
  • Immanuel, Sheela; Rao, G. Syda (Society of Fisheries Technologists (India)Cochin, 2012)
    This study aims to document the socio economic profile of the fisherfolk involved in hook and line fishing. The study was conducted among a sample of 100 fishermen involved in hook and line fishing in Pedajalaripeta ...
  • Lekshmy, S; Radhakrishnan, S.; Radhakrishnan, Tresa (Society of Fisheries Technologists (India)Cochin, 2012)
    The physicochemical features of the sediments of extensive and modified extensive Penaeus monodon Fabricius culture systems on the southwest coast of Kerala was studied during shrimp culture season (June 2006 - May ...
  • Kalita, Binod; Tamuli, Krishna Kanta; Baishya, Sangipran; Dutta, Omeo Kumar (Society of Fisheries Technologists (India)Cochin, 2012)
    Incidence of parasitic and microbial diseases in ornamental fishes affect relationship between the population density, source and water quality of the rearing environment. Constant monitoring of water quality, quarantine ...
  • Mahanta, P.; Muzaddadi, A. U. (Society of Fisheries Technologists (India)Cochin, 2012)
    Shidal is a popular traditional semi-fermented fish product exclusively prepared from Puntius spp. Being a salt free product, it has short storage life outside the mutka (earthen pot) and thus traditionally preserved ...

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