Manuals

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 ...
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)
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 ...
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. ...