Lab Introduction FST 202 PDF
Lab Introduction FST 202 PDF
Lab Introduction FST 202 PDF
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Quality Index Method quality assessment scheme to identify quality index demerit score
Preservation technique of fresh fish
Changes of quality in fish
RESULT
Parameter
Exterior
Cleanliness of shell
Presence of brown spot
Sample A
Sample B
Introduction to viscosity
Newtonian liquid
Non-Newtonian liquid
Measurement of viscosity in fluid
The impact of force direction with respect to surface area
Concept of strain and shear rate
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