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dc.date.accessioned2018-02-16T04:35:23Z
dc.date.available2018-02-16T04:35:23Z
dc.date.issued2010
dc.identifier.urihttp://hdl.handle.net/20.500.12066/1263
dc.description.abstractThe 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.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleGood Manufacturing Practice (GMP) for Small and Medium-sized Traditional Fish Products Processing Establishments in ASEANen
dc.typeBooken
dc.contributor.corporateauthorSoutheast Asian Fisheries Development Center, Marine Fisheries Research Department


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