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  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Maximizing Utilization of Fish Catch
  • アイテム表示
  •   ホーム
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Maximizing Utilization of Fish Catch
  • アイテム表示
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Maximizing Utilization of Pelagic Fish Resources

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maximizing-utilization-pelagic-fish-resources.pdf (5.757Mb)
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日付
2006
著者
Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
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571
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抄録
The 123-page manual describes the processing of pelagic fish species, i.e. comminuted products, dried products, fermented products, smoked products and others. Costing for each product category, and Standard Operating Procedures (SOP) for processing of surimi and unwashed minced fish meat from pelagic fish are also included.
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http://hdl.handle.net/20.500.12066/1258
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  • Maximizing Utilization of Fish Catch [3]

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