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| Issue Date | Title | Contributor(s) |
|---|---|---|
| 2017-04-20 | Experiment-6 Production of Cured and Smoked Fish Products | - |
| 2017-04-20 | Experiment-8 Preparation of Salted and Dried Fish | - |
| 2017-04-20 | Experiment-7 Canning of Oil Sardine in Oil / Brine | - |
| 2017-04-20 | Experiment-9 Chilling of Fish using Ice | - |
| 2017-04-20 | Experiment-10 Estimation of Different Types of Spoilages on a Fish Sample | - |
| 2017-04-20 | Unit-10 Types Of Packaging Systems | - |
| 2017-04-20 | Unit-12 Value Addition | - |
| 2017-04-20 | Experiment-14 Survey of Value Added Fish Products Available in Local Supermarkets | - |
| 2017-04-20 | Experiment-5 Preparation of Frozen Fish and Shellfish Products | - |
| 2017-04-19 | Unit-1 Egg Handling | - |
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