http://hdl.handle.net/20.500.12066/5235 Sat, 11 Apr 2026 00:47:50 GMT 2026-04-11T00:47:50Z http://hdl.handle.net/20.500.12066/5300 Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27 - 31 October, 1987 Abstracts of the various country reports, resource papers and case histories presented at the Seminar are cited individually. Fri, 01 Jan 1988 00:00:00 GMT http://hdl.handle.net/20.500.12066/5300 1988-01-01T00:00:00Z http://hdl.handle.net/20.500.12066/5299 Inventory of fish products in Southeast Asia Ng, Mui Chng; Hooi, Kok Kuang The findings are presented of a questionnaire conducted in Southeast Asia regarding fish products available, their quality and constraints to their marketing and promotion. Most quality problems were concentrated in the category of traditional products -- particularly smoked, dried and fermented items. The application of such information is identifying available products and highlighting and overcoming certain problems is considered briefly. Fri, 01 Jan 1988 00:00:00 GMT http://hdl.handle.net/20.500.12066/5299 1988-01-01T00:00:00Z http://hdl.handle.net/20.500.12066/5298 Fermented fish products in Thailand Rattagool, Pongpen Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in determining the aroma, flavour and colour of the finished product. The quality of the fermented product depends on the species and quality of the fish used and also the techniques used; good quality products result if the proportion of salt to fish is 1:2 and the temperature for incubation 25-30°C. Fri, 01 Jan 1988 00:00:00 GMT http://hdl.handle.net/20.500.12066/5298 1988-01-01T00:00:00Z http://hdl.handle.net/20.500.12066/5297 Microbiology in quality control: Cockle depuration in Malaysia Ishak, Ismail Bin Haji Development of the cockle industry in Malaysia is discussed, with respect to problems regarding quality control. Activities conducted concerning the establishment of depuration plants to purify the cockles prior to sale are outlined, considering also bacteriological testing to show purification to acceptable limits. Fri, 01 Jan 1988 00:00:00 GMT http://hdl.handle.net/20.500.12066/5297 1988-01-01T00:00:00Z