03 Technical Publications and Reports on Fish Handling and Post-harvest Practices: Recent submissions
Ipinapakita ngayon ang mga item 61-80 ng 247
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Determination of physical properties of meat: Measurement of free and expressible drips
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Measurement of pH
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Determination of ash
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Determination of moisture
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Good manufacturing practices for the canning of tuna: Product storage
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Quality control
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Can cooling
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Labelling
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Casing
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Packing
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Cleaning
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Retorting
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Cooling the pre-cooked fish
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Butchering, racking and staging
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Thawing
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Precooking
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Good manufacturing practices for the canning of tuna: Receipt, examination, handling and storage of raw fish
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995) -
Retort pouch seafood
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1996) -
Production of battered and breaded fish products from minced fish and surimi
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1994)This 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 ... -
A guide to the grading of fish and shellfish
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1988)This manual endeavours to guide fish wholesalers, retailers, processors, inspectors and technologists who are confronted with the need to use sensory tests to evaluate the quality of fish and shellfish under iced storage. ...
