PROJECT NUMBER
•
2023-017
PROJECT STATUS:
COMPLETED
ORGANISATION:
Flinders University
81 results
PROJECT NUMBER
•
2011-035
PROJECT STATUS:
COMPLETED
ORGANISATION:
CSIRO Oceans and Atmosphere Hobart
PROJECT NUMBER
•
1977-036
PROJECT STATUS:
COMPLETED
ORGANISATION:
CSIRO Oceans and Atmosphere Cleveland
TAGS
PROJECT NUMBER
•
1980-036
PROJECT STATUS:
COMPLETED
ORGANISATION:
UNSW Sydney
PROJECT NUMBER
•
2011-752
PROJECT STATUS:
COMPLETED
SCRC: SCRC RTG: Collaboration with Dr Salina Parveen to discuss comparisons of Vibrio parahaemolyticus models for Australian Pacific, Sydney Rock, and American Oysters at the University of Maryland (for Mark Tamplin)
Vibrio spp. are bacteria that naturally occur in oysters. Some Vibrio spp. such as V. parahaemolyticus cause human disease when levels are high and oysters are eaten raw. Predictive tools can be used to estimate V. parahaemolyticus levels in oysters, and to monitor and design cold chains that...
ORGANISATION:
University of Tasmania (UTAS)
TAGS
PROJECT NUMBER
•
1983-016
PROJECT STATUS:
COMPLETED
ORGANISATION:
UNSW Sydney
PROJECT NUMBER
•
1976-022
PROJECT STATUS:
COMPLETED
ORGANISATION:
University of Adelaide
PROJECT NUMBER
•
1986-016
PROJECT STATUS:
COMPLETED
Stock identification and discrimination of mulloway in Australian waters
The population structure of mulloway throughout Australian waters was investigated with a view to providing a basis for management decisions for this recreationally and commercially important fishery. This study is limited by two factors:
1. rapid deterioration of tissue samples, affecting both...
ORGANISATION:
UNSW Sydney
PROJECT NUMBER
•
1997-304.90
PROJECT STATUS:
COMPLETED
ORGANISATION:
Fisheries Research and Development Corporation (FRDC)
PROJECT NUMBER
•
2009-755
PROJECT STATUS:
COMPLETED
SCRC: SCRC RTG 3.7: PhD workshop on physical and biochemical methods for analysis for fish as food and subsidiary activities (Tom Madigan)
The author attended a PhD training course which provided an introduction to a wide suite of biochemical methods that can be used to assess post-mortem changes in fish. The information gathered will be useful across a range of projects in the Australian Seafood CRC (AS CRC). A number of subsidiary...
ORGANISATION:
SARDI Food Safety and Innovation
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