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Relative retentivity of knowledge in fish processing by fisherwomen

dc.contributor.authorThiagarajan, R.
dc.contributor.authorKandoran, M.K.
dc.date.accessioned2021-06-24T17:35:28Z
dc.date.available2021-06-24T17:35:28Z
dc.date.issued1989
dc.identifier.issn0015-3001
dc.identifier.urihttp://hdl.handle.net/1834/34174
dc.description.abstractRetention of knowledge in the preparation of fish pickle, fish wafers and fish soup powder for an experimental group of 20 fisherwomen selected from three fishing villages was studied. The knowledge retention immediately after exposure and also at intervals of 15 days and 30 days after exposure differed significantly.
dc.formatapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.subject.otherFisheries
dc.subject.otherSociology
dc.subject.othersociological aspects
dc.subject.otherfishery technology
dc.subject.otherfish processing methods
dc.subject.otherknowledge retention
dc.subject.otherfishing villages
dc.subject.otherfisherwomen
dc.subject.otherAzheekal
dc.subject.otherFort Cochin
dc.subject.otherKannamaly
dc.subject.otherErnakulam
dc.subject.otherKerala
dc.subject.otherIndia
dc.titleRelative retentivity of knowledge in fish processing by fisherwomen
dc.typearticle
dc.bibliographicCitation.issue2
dc.bibliographicCitation.titleFishery Technology
dc.bibliographicCitation.volume26
dc.format.pagerange144-148
refterms.dateFOA2021-06-24T17:35:28Z
dc.source.legacyrecordurlhttp://aquaticcommons.org/id/eprint/18848
dc.source.legacydepositorid12051
dc.source.legacylastmod2015-11-17 23:12:12
dc.source.legacyid18848
dc.source.legacyagencySociety of Fisheries Technologists, India


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