Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asiahttp://hdl.handle.net/20.500.12066/52352024-03-29T06:32:54Z2024-03-29T06:32:54ZProceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27 - 31 October, 1987http://hdl.handle.net/20.500.12066/53002020-06-16T12:32:16Z1988-01-01T00:00:00ZProceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27 - 31 October, 1987
Abstracts of the various country reports, resource papers and case histories presented at the Seminar are cited individually.
1988-01-01T00:00:00ZInventory of fish products in Southeast AsiaNg, Mui ChngHooi, Kok Kuanghttp://hdl.handle.net/20.500.12066/52992021-11-28T03:07:58Z1988-01-01T00:00:00ZInventory of fish products in Southeast Asia
Ng, Mui Chng; Hooi, Kok Kuang
The findings are presented of a questionnaire conducted in Southeast Asia regarding fish products available, their quality and constraints to their marketing and promotion. Most quality problems were concentrated in the category of traditional products -- particularly smoked, dried and fermented items. The application of such information is identifying available products and highlighting and overcoming certain problems is considered briefly.
1988-01-01T00:00:00ZFermented fish products in ThailandRattagool, Pongpenhttp://hdl.handle.net/20.500.12066/52982021-11-28T03:07:58Z1988-01-01T00:00:00ZFermented fish products in Thailand
Rattagool, Pongpen
Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in determining the aroma, flavour and colour of the finished product. The quality of the fermented product depends on the species and quality of the fish used and also the techniques used; good quality products result if the proportion of salt to fish is 1:2 and the temperature for incubation 25-30°C.
1988-01-01T00:00:00ZMicrobiology in quality control: Cockle depuration in MalaysiaIshak, Ismail Bin Hajihttp://hdl.handle.net/20.500.12066/52972021-11-28T03:07:58Z1988-01-01T00:00:00ZMicrobiology in quality control: Cockle depuration in Malaysia
Ishak, Ismail Bin Haji
Development of the cockle industry in Malaysia is discussed, with respect to problems regarding quality control. Activities conducted concerning the establishment of depuration plants to purify the cockles prior to sale are outlined, considering also bacteriological testing to show purification to acceptable limits.
1988-01-01T00:00:00Z