Ang pag-gawa ng tinapa
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trừu tượng
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.
Sự miêu tả
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.
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EnglishSuggested Citation
Nieto, M. B., & Magno-Orejana, F. (1986). Ang pag-gawa ng tinapa. Bangkok, Thailand: Secretariat, Southeast Asian Fisheries Development Center.
Chủ thể
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
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