Good manufacturing practices for the canning of tuna

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dc.contributor.author	Suwanrangsi, Sirilak
dc.contributor.author	Keerathiviriyaporn, Suwimon
dc.contributor.author	Sophonphong, Krissana
dc.contributor.author	Briliantes, Supapun
dc.contributor.author	Limpus, Leonard G.
dc.date.accessioned	2019-08-20T03:38:41Z
dc.date.available	2019-08-20T03:38:41Z
dc.date.issued	1995
dc.identifier.citation	Suwanrangsi, S., Keerathiviriyaporn, S., Sophonphong, K., Briliantes, S., & Limpus, L. G. (1995). Good manufacturing practices for the canning of tuna. In Canned Tuna Quality Management Manual (pp. 5-58). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9810076088
dc.identifier.uri	http://hdl.handle.net/20.500.12066/5355
dc.description.tableofcontents	Section I - Receipt, Examination, Handling And Storage Of Raw Fish Section II - Thawing Section III - Butchering, Racking and Staging Section IV - Precooking Section V - Cooling The Pre-Cooked Fish Section VI - Cleaning Section VII - Packing Section VIII- Retorting Section IX - Can Cooling Section X - Labelling Section XI - Casing Section XII - Product Storage Section XIII- Quality Control	en
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Good manufacturing practices for the canning of tuna	en
dc.type	Book chapter	en
dc.citation.spage	5
dc.citation.epage	58
dc.citation.bookTitle	Canned Tuna Quality Management Manual	en

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Canned Tuna Quality Management Manual [19]

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