Ang pag-gawa ng tinapa
Share
抄録
This manual discusses in detail the smoking process for fish, presents improved designs of smokehouses and recommends standardized procedures for the smoke-curing of some species of fish, using appropriate technology.
記述
This manual is the translation of SAFIS Extension Manual Series No. 12: Smoke-curing of fish which was printed by the SEAFDEC Secretariat in July 1984.
The information presented in this manual incorporates the findings of a project entitled "Standardization of Smoking Procedures for Round Scad (Decapterus macrosoma), Herring (Sardinella sp.), Indian Mackerel (Rastrelliger kanagurta and Mussels (Mytilus managlinus)" carried out by the National Science and Technology Authority-University of the Philippines (NSTA-UP). It has been adapted by Dr. Florian Magno-Orejana for extension purposes.
Other versions
EnglishSuggested Citation
Nieto, M. B., & Magno-Orejana, F. (1986). Ang pag-gawa ng tinapa. Bangkok, Thailand: Secretariat, Southeast Asian Fisheries Development Center.
主題
cured products 
; processing fishery products ; fish utilization ; curing (processing) ; fishery products ; food technology ; aromatic hydrocarbons ; fish spoilage ; manuals ; Milkfish; Chanos chanos; Decapterus macrosoma; Indian mackerel; Rastrelliger kanagurta; Herrings; Sardines; Sardinella longiceps; Sardinella fimbriata; Sardinella perforata; Harengula tawilis; Mussels; Mytilus smaragdinus; Mytilus managlinus; Philippines
; processing fishery products ; fish utilization ; curing (processing) ; fishery products ; food technology ; aromatic hydrocarbons ; fish spoilage ; manuals ; Milkfish; Chanos chanos; Decapterus macrosoma; Indian mackerel; Rastrelliger kanagurta; Herrings; Sardines; Sardinella longiceps; Sardinella fimbriata; Sardinella perforata; Harengula tawilis; Mussels; Mytilus smaragdinus; Mytilus managlinus; Philippines
Collections
Related items
Showing items related by title, author, creator and subject.
-
Smoke-curing of fish
(Secretariat, Southeast Asian Fisheries Development Center, 1984-07)This manual discusses in detail the smoking process for fish, presents improved designs of smokehouses and recommends standardized procedures for the smoke-curing of some species of fish, using appropriate technology. -
The use of the traditional drying method and solar drier for croaker, mullet and herring
(Secretariat, Southeast Asian Fisheries Development Center, 1985-02)This study is part of the research on Appropriate Technology in Fish Processing, financially supported by the National Science Development Board (now NSTA) from 1978-1981. -
Regional survey of histamine in fish and fish products: Myanmar
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 2008)The survey was conducted to determine the level of histamine in fish and fish products in Myanmar. The fish species that were examined include the following, Spanish mackerel (Scomberomorus commerson), fresh and canned ...
