Q114: The Quality Index Method (QIM) used for testing the sensory... - Microbiological and Quality Aspects of Fish and Fishery Products - Fish Processing Technology- ICAR JRF/SRF 2024 | Agrigyan

Section A: General Agriculture Microbiological and Quality Aspects of Fish and Fishery Products Fisheries Resources Fish Biology and Stock Assessment Fisheries Management and Responsible Fisheries Fisheries Livelihood Fish Biochemistry Low and High Temperature Preservation Fish Curing, Value Addition and By-Products
114
Fish Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1
The Quality Index Method (QIM) used for testing the sensory quality of fish was developed by the scientists belonging to
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