PROJECT NUMBER
•
2000-401
PROJECT STATUS:
COMPLETED
ORGANISATION:
Western Australian Fishing Industry Council Inc (WAFIC)
213
results
PROJECT NUMBER
•
1984-063
PROJECT STATUS:
COMPLETED
ORGANISATION:
CSIRO Oceans and Atmosphere Cleveland
PROJECT NUMBER
•
1998-359
PROJECT STATUS:
COMPLETED
Risk assessment for the NSW seafood industry
Seafood, unlike most other foods, can pose serious food poisoning risks simply as a result of their biology and/or the way in which they are consumed. This problem is further exacerbated by the fact that animals posing a risk do not show any signs that can easily distinguish them from...
ORGANISATION:
NSW Department of Primary Industries
PROJECT NUMBER
•
2012-037
PROJECT STATUS:
COMPLETED
ORGANISATION:
James Cook University (JCU)
PROJECT NUMBER
•
2000-266
PROJECT STATUS:
COMPLETED
Atlantic Salmon Aquaculture Subprogram: effective treatments for the control of amoebic gill disease
ORGANISATION:
University of Tasmania (UTAS)
SPECIES
PROJECT NUMBER
•
2002-028
PROJECT STATUS:
COMPLETED
ORGANISATION:
CSIRO Oceans and Atmosphere Hobart
PROJECT NUMBER
•
2019-060
PROJECT STATUS:
CURRENT
ORGANISATION:
University of Technology Sydney (UTS)
SPECIES
PROJECT NUMBER
•
2016-118
PROJECT STATUS:
COMPLETED
Using scat DNA to inform sustainable fisheries management and Ecological Risk Assessments: a Shy Albatross case study
Seabirds are attracted to fishing vessels through the availability of fishery discards, increasing the risk of injury or mortality from interactions with fishing gear. However, it is difficult to estimate what proportion of the population may be at risk. We use DNA metabarcoding of scats to...
ORGANISATION:
Department of Natural Resources and Environment Tasmania (NRE TAS)
PROJECT NUMBER
•
2011-259
PROJECT STATUS:
COMPLETED
ORGANISATION:
Seafood Services Australia Ltd
PROJECT NUMBER
•
1998-417
PROJECT STATUS:
COMPLETED
Creating a shelf stable marinated jelly fish product from the underutilised species (Catostylus mosaicus)
A survey of jellyfish products in both the domestic and Japanese markets showed that dried whole and low value semi-prepared jellyfish was available, but there was a clearly demonstrated demand for a convenience food product. In Japan, reports indicated that demand for high quality jellyfish...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct
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