Relative retentivity of knowledge in fish processing by fisherwomen
Retention of knowledge in the preparation of fish pickle, fish wafers and fish soup powder for an experimental group of 20 fisherwomen selected from three fishing villages was studied. The knowledge retention immediately after exposure and also at intervals of 15 days and 30 days after exposure differed significantly.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1989
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| Subjects: | Fisheries, Sociology, sociological aspects, fishery technology, fish processing methods, knowledge retention, fishing villages, fisherwomen, Azheekal, Fort Cochin, Kannamaly, Ernakulam, Kerala, India, |
| Online Access: | http://hdl.handle.net/1834/34174 |
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