Page
%P
-
Chapter
Value Addition in Meat and Fish Products for Human Health and Nutrition
Processing meat or fish into value-added products produces a variety of ready-to-eat or cook products. Recent advancements in processing technology are aimed at its upgradation, diversification, and ensuring q...
-
Chapter
Estimation of the Characteristics of Rare Animals Based on Inverse Sampling at the Second Occasion
Theory has been developed to provide current estimates of the mean measurement (along with their sampling errors) on a characteristic of a rare animal in successive sampling using the (without replacement) inv...
