Good Manufacturing Practice (GMP) for Small and Medium-sized Traditional Fish Products Processing Establishments in ASEAN

dc.date.accessioned	2018-02-16T04:35:23Z
dc.date.available	2018-02-16T04:35:23Z
dc.date.issued	2010
dc.identifier.uri	http://hdl.handle.net/20.500.12066/1263
dc.description.abstract	The publication compiles the GMP for selected Traditional Fish Products Processing Establishments (TPEs) in the ASEAN countries, i.e. shrimp paste (belacan, mam tom), fish sauce (nam pla, nuoc mam, ngan pya ye), shrimp sauce (alamang), salted and boiled fish (pindang), fish ball, dried fish (pa heang), dried shrimp, fish cracker (keropok lekor), smoked fish (tinapa), and fermented fish (ngachin).	en
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Good Manufacturing Practice (GMP) for Small and Medium-sized Traditional Fish Products Processing Establishments in ASEAN	en
dc.type	Book	en
dc.contributor.corporateauthor	Southeast Asian Fisheries Development Center, Marine Fisheries Research Department