AQUACULTURE AND FISHERY ARTS

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Across
  1. 3. The process of classifying aquatic products based on quality, size, weight, freshness, and appearance.
  2. 5. The process of separating harvested aquatic products according to species, size, condition, or quality.
  3. 7. Keeping food fresh and safe or a longer time.
  4. 8. it means after.
  5. 9. Suitable for long-term storage.
  6. 10. The process by which food becomes rotten, stale, or unsafe to eat because of bacteria, molds, yeast, or poor storage conditions.
Down
  1. 1. The period during which fish remains safe and fresh.
  2. 2. The methods of storing that uses crushed ice.
  3. 4. Changing raw food into food that is safe, easy to prepare, or ready to eat.
  4. 5. The process of keeping aquatic products under proper conditions to maintain freshness and prevent spoilage until they are sold or processed.
  5. 6. the practice of handling, preparing, processing, storing, and serving food properly