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dc.contributor.authorTan, Sen Min
dc.contributor.authorNg, Mui Chng
dc.contributor.authorLee, How Kwang
dc.contributor.authorBrown, Gordon
dc.contributor.authorSmith, Jim
dc.contributor.authorMcClare, Jim
dc.date.accessioned2019-09-02T07:28:07Z
dc.date.available2019-09-02T07:28:07Z
dc.date.issued1994
dc.identifier.citationTan, S. M., Ng, M. C., Lee, H. K., Brown, G., Smith, J., & McClare, J. (1994). Production of battered and breaded fish products from minced fish and surimi. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn981006117X
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5432
dc.description.abstractThis manual, prepared by the RC-FPT, addresses all aspects of the project's objectives: to strengthen fish processing plant quality control and fish inspection services; to develop improved methods in fish processing technologies; and to communicate this information to the ASEAN countries. Specifically, it contains material on the development and implementation of improved methods and technologies in fish processing, preservation and packaging. It also contains information on Hazard Analysis Critical Control Points and on Good Manufacturing Practices required to produce a quality product: this information is intended for use by both fish inspection services and fish processors. Finally, it is presented in a form that will facilitate the transfer of this technology to the fish processing industries in ASEAN and outside the region.en
dc.format.extent89 p. : ill.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleProduction of battered and breaded fish products from minced fish and surimien
dc.typeBooken
dc.subject.asfafishery productsen
dc.subject.asfaminced fishen
dc.subject.asfaprocessing fishery productsen
dc.subject.asfaquality controlen
dc.subject.asfafood fishen


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