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  Training manual on fish quality preservation 

  Low, Lai Kim; Ng, Cher Siang (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992)

  The use of fish begins from the time the fish is harvested, moves through an often long distribution chain, before it is finally presented to the consumer for his eating pleasure. Along the way, some forms of handling and ...
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  Good manufacturing practices for the canning of tuna: Quality control 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Product storage 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Labelling 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Casing 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Can cooling 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Packing 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Cleaning 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Retorting 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Cooling the pre-cooked fish 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Butchering, racking and staging 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Precooking 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Thawing 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Good manufacturing practices for the canning of tuna: Receipt, examination, handling and storage of raw fish 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Retort pouch seafood 

  Ng, Mui Chng; Lee, How Kwang; Chia, Evelyn Geok Hoon; Somboonyarithi, Varatip; Thongraung, Chakree (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1996)
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  Production of battered and breaded fish products from minced fish and surimi 

  Tan, Sen Min; Ng, Mui Chng; Lee, How Kwang; Brown, Gordon; Smith, Jim; McClare, Jim (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 ...
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  A guide to the grading of fish and shellfish 

  Sophonphong, Krissana; Low, Lai Kim; Lim, Pang Yong (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. ...
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  Canned tuna quality management manual 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Chemical evaluation methods for quality and safety 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)
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  Sensory evaluation of tuna 

  Suwanrangsi, Sirilak; Keerathiviriyaporn, Suwimon; Sophonphong, Krissana; Briliantes, Supapun; Limpus, Leonard G. (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1995)

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