PROJECT NUMBER
•
2007-710
DATE START/END:
11 SEP 2007 - 1 NOV 2007
ORGANISATION:
University of Tasmania (UTAS)
5,726 results
PROJECT NUMBER
•
2007-711
DATE START/END:
11 SEP 2007 - 29 APR 2008
ORGANISATION:
Curtin University
PROJECT NUMBER
•
2007-712
DATE START/END:
11 SEP 2007 - 20 JAN 2008
ORGANISATION:
Vision Rural Services Pty Ltd (VRS)
PROJECT NUMBER
•
2007-713
DATE START/END:
20 SEP 2007 - 1 NOV 2007
ORGANISATION:
University of Wollongong (UOW)
PROJECT NUMBER
•
2007-714
DATE START/END:
9 SEP 2007 - 1 NOV 2007
ORGANISATION:
Flinders University
PROJECT NUMBER
•
2007-715
DATE START/END:
29 SEP 2007 - 30 OCT 2010
Seafood CRC: Oyster consortium - communication, extension and management of R&D results
Relevance to CRC outcomes
This project is relevant to Program 5 Commercialisation, Utilisation and Communication. There are 7 Seafood CRC Participants associated with the Oyster Consortium. It is critical to achieving consensus in developing, implementing and adopting research projects and in...
ORGANISATION:
Oysters Australia Ltd
PROJECT NUMBER
•
2007-716
DATE START/END:
20 OCT 2007 - 30 JUN 2008
ORGANISATION:
Pinnacle Agribusiness
PROJECT NUMBER
•
2007-717
DATE START/END:
30 JAN 2008 - 30 SEP 2010
Seafood CRC: Southern Bluefin Tuna (SBT) Maturation and Sexing; develop and apply new technologies
Commercial in confidence. To know more about this project please contact FRDC.
ORGANISATION:
Clean Seas Seafood Ltd
PROJECT NUMBER
•
2007-718
DATE START/END:
8 SEP 2007 - 31 AUG 2008
Seafood CRC: Yellowtail kingfish juvenile quality: Identify timing and nature of jaw deformities in yellowtail kingfish and scope the likely causes of this condition
Commercial in confidence. To know more about this project please contact FRDC.
ORGANISATION:
University of Tasmania (UTAS)
PROJECT NUMBER
•
2007-719
DATE START/END:
30 DEC 2007 - 30 JUN 2009
Seafood CRC: protecting the safety and quality of Australian oysters with integrated predictive tools
Innovations in Australian oyster production, processing and marketing are intrinsically linked to a final product that is wholesome and safe. While these key attributes are initially controlled by the producer, their carry-through to the customer depends on optimised transport, storage and handling...
ORGANISATION:
University of Tasmania (UTAS)
