Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the...

Research into the southern rock lobster in Australia has concentrated on the catching sector (primarily commercial) with limited research being undertaken on the post-settlement and juvenile stages. To maximise the outputs of investigating these stages, while at the same time minimising costs,...

The specific aim of this thesis was to assess the effectiveness of individual transferable quota (ITQ) systems of management in meeting economic, ecological and social objective(s) through quantitatively analysing changing fishing practices and behaviour of fishers in the Tasmanian Southern...