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The fish processing industry in Thailand 

Suwanrangsi, Sirilak (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)
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Bacterial contamination of the blood cockle (Anadara granosa) 

Ishak, Ismail Bin Haji (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)
The contamination of cockles by bacteria of faecal origin was monitored during harvesting, at landing sites, and finally at the retail market. The study was carried out in the three major cockle-producing states of Penang, ...
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A simple way to maintain the fish processing industry 

Amano, Keishi (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)
This paper emphasizes that efforts in the upgrading of the fish processing industry in Southeast Asia should be directed at each country s traditional fish products. In the coming era, the increase in food production may ...
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NAFIQACEN - The Vietnamese governmental competent authority on inspection and certification for fishery production conditions and product quality 

Nguyen, Tu Cuong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)
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Microbial procedure: Vibrio cholera 

Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
Cholera is an acute specific infection caused by the organism, Vibrio cholera. Diagnosis may be confirmed by the presence of large numbers of the comma-shaped bacilli on direct microscopic examination of a fecal or vomitus ...
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An integrated quality management program (IQMP) for the on-shore handling and processing of fresh and frozen tuna 

Wiryanti, Josephine; Glynn, George F.; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)
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Present status and perspective on the implementation of HACCP in Japanese fish processing industries 

Kawabata, Toshiharu (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1997)
The HACCP philosophy is gaining momentum with industry and regulators alike as the best approach to assuring the highest degree of food safety. This is exemplified by the numerous publications and courses on this subject ...
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The K value as a freshness index for tropical food fish and its application as a quality control tool during fish storage and distribution 

Tan-Teo, Poh Hong; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)
The K value, expressed as K value % = HxR + Hx /ATP + ADP + AMP + IMP + HxR + Hx x 100 is a good index for estimating the enzymatic freshness of fish. The changes in K value of various species of tropical food fishes during ...
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Analysis of oils: Determination of phospholipid content 

Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)
The paper provides the methodology in the determination of phospholipid content of fish. The apparatus and reagents needed are presented. Detailed procedures in determination of phospolipid content are provided.
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Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27 - 31 October, 1987 

Unknown author (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)
Abstracts of the various country reports, resource papers and case histories presented at the Seminar are cited individually.
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TypeBook chapter 118Conference paper 97Book 23Book section 6Conference publication 4AuthorLow, Lai Kim 39Ng, Cher Siang 30Ng, Mui Chng 30Lim, Pang Yong 29Limpus, Leonard G. 27... View MorePublisher
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center 245
International Development Research Centre 15SubjectFood technology 54Standards 42Fishery industry 41Manuals 41Methodology 41... View MoreDate Issued2010 - 2019 32000 - 2009 61990 - 1999 1581980 - 1989 771975 - 1979 1Language (ISO)English 245Indonesian 1Has File(s)Yes 245
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