Development of fish products in Indonesia

Sunarya

dc.contributor.author	Sunarya
dc.date.accessioned	2019-08-05T00:33:25Z
dc.date.available	2019-08-05T00:33:25Z
dc.date.issued	1988
dc.identifier.citation	Sunarya. (1988). Development of fish products in Indonesia. In Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987 (pp. 11-13). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9810001452
dc.identifier.uri	http://hdl.handle.net/20.500.12066/5282
dc.description.abstract	Details are given of the various processing methods used for fish landed in Indonesia. Data for the period 1983-85 indicate curing to be the most popular method, in particular dry salted and boiled fish. Problems involved in the production of cured products and also frozen and canned products are discussed and the development of new products examined briefly.	en
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.subject	Indonesia	en
dc.title	Development of fish products in Indonesia	en
dc.type	Conference paper	en
dc.citation.spage	11
dc.citation.epage	13
dc.subject.asfa	food technology	en
dc.subject.asfa	product development	en
dc.subject.asfa	cured products	en
dc.citation.conferenceTitle	Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987	en