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dc.contributor.authorHariono, Ira
dc.contributor.editorYeap, Soon Eong
dc.contributor.editorHariono, Ira
dc.date.accessioned2019-04-04T01:59:03Z
dc.date.available2019-04-04T01:59:03Z
dc.date.issued2003
dc.identifier.citationHariono, I. (2003). Singapore. In S. E. Yeap & I. Hariono (Eds.), The Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003 (pp. 49-52). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9810503474
dc.identifier.urihttp://hdl.handle.net/20.500.12066/4741
dc.description.abstractThe fish processing industry in Singapore consists of two broad categories, that is, export-oriented processing establishments and local processing establishments. These establishments produce a wide range of fish products such as comminuted fish products, e.g. fish ball and fish cake; Chinese delicacies, e.g. dried shark fin; and frozen and chilled seafood, e.g. prawn, fish fillet and mollusc. The majority of the fish processing establishments produce for domestic market while others produce mainly for export. [Extract]en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.subjectSingaporeen
dc.titleThe application of HACCP in the fish processing industry in Southeast Asia, 2000-2003: Singaporeen
dc.typeBook chapteren
dc.citation.spage49
dc.citation.epage52
dc.subject.asfaprocessing fishery productsen
dc.subject.asfatradeen
dc.subject.asfaeconomicsen
dc.subject.asfaHACCPen
dc.subject.asfaquality controlen
dc.subject.asfaproduction managementen
dc.subject.asfaqualityen
dc.subject.asfastandardsen
dc.subject.asfafishery productsen
dc.subject.asfaseafoodsen
dc.subject.asfafisheries developmenten
dc.subject.asfafishery managementen
dc.subject.asfaFishery industryen
dc.citation.bookTitleThe Application of HACCP in the Fish Processing Industry in Southeast Asia 2000-2003en


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