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