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Industry
Environment
Industry
PROJECT NUMBER • 2002-401
PROJECT STATUS:
COMPLETED

Pilot project to determine the effectiveness of FoodSafe Plus as a tool in meeting FSANZ Food Safety Standards

The project demonstrated that businesses that comply with FoodSafe Plus have work practices that will conform to the Australian Seafood Standard and thus comply with their responsibilities under the mandatory Food Safety Standards. Although the project was to introduce a food safety program to...
ORGANISATION:
Western Australian Fishing Industry Council Inc (WAFIC)
Environment
Environment
PROJECT NUMBER • 1979-005
PROJECT STATUS:
COMPLETED

Dependence of commercially import fish on krill as a food source in south-east Tasmania

This final report on the project describes data on stomach contents of major fish predators of the euphausiid Nyctiphanes australis. The study has concluded that: size and stock of krill and its production can be calculated with some degree of confidence; major predators of adult krill can be...
ORGANISATION:
University of Tasmania (UTAS)
Environment
PROJECT NUMBER • 2003-402
PROJECT STATUS:
COMPLETED

Identification of natural mudworm species in South Australian Pacific oyster (Crassostrea gigas) stocks

Under a joint arrangement between Seafood Services Australia (SSA) and the South Australian Oyster Research Council (SAORC), a project was developed to investigate mudworm in South Australia. A minor mudworm survey was carried out in which between one and three dozen oysters from seven different...
ORGANISATION:
South Australian Oyster Research Council Pty Ltd (SAORC)
Industry
PROJECT NUMBER • 2001-235
PROJECT STATUS:
COMPLETED

Rock Lobster Post Harvest Subprogram: striking a balance between melanosis and weight recoveries in western rock lobster (Panulirus cygnus)

Each year 4-5,000 tonnes of western rock lobster are cooked and exported to countries such as Japan and Taiwan. When existing cooking methods are used a proportion of cooked western rock lobster go black, this results in a product that is unacceptable to the customer The blackening of the flesh is...
ORGANISATION:
Curtin University
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