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Date: 06/2016

Application of high pressure technology for improving the quality of seafood products 31' 57''

Application of high pressure technology for improving the quality of seafood products

Packaging of fish and shellfish 45' 29''

Packaging of fish and shellfish

Food packaging 110' 14''

Food packaging

Course Description (III) 9' 24''

Course Description (III)

Course Description (II) 31' 14''

Course Description (II)

Course Description (I) 30' 28''

Course Description (I)

How are the Galician fisheries performing against a social-ecological systems framework? 72' 14''

How are the Galician fisheries performing against a social-ecological systems framework?

Co-management in small-scale fisheries and its relevance for the ecosystem approach to fisheries (III) 48' 51''

Co-management in small-scale fisheries and its relevance for the ecosystem approach to fisheries (III)

Co-management in small-scale fisheries and its relevance for the ecosystem approach to fisheries (II) 92' 28''

Co-management in small-scale fisheries and its relevance for the ecosystem approach to fisheries (II)

Co-management in small-scale fisheries and its relevance for the ecosystem approach to fisheries (I) 47' 58''

Co-management in small-scale fisheries and its relevance for the ecosystem approach to fisheries (I)

Ecosystem approach to fisheries, operationalization, indicators and external drivers (III) 37' 29''

Ecosystem approach to fisheries, operationalization, indicators and external drivers (III)

Ecosystem approach to fisheries, operationalization, indicators and external drivers (II) 108' 28''

Ecosystem approach to fisheries, operationalization, indicators and external drivers (II)