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Good manufacturing practices for the canning of tuna: Precooking

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dc.contributor.authorSuwanrangsi, Sirilak
dc.contributor.authorKeerathiviriyaporn, Suwimon
dc.contributor.authorSophonphong, Krissana
dc.contributor.authorBriliantes, Supapun
dc.contributor.authorLimpus, Leonard G.
dc.date.accessioned2019-09-09T09:51:45Z
dc.date.available2019-09-09T09:51:45Z
dc.date.issued1995
dc.identifier.citationWiryanti, J., Glynn, G. F., & Limpus, L. G. (1997). Good manufacturing practices for the canning of tuna: Precooking. In Canned Tuna Quality Management Manual (pp. 19-21). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9810076088
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5451
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleGood manufacturing practices for the canning of tuna: Precookingen
dc.typeBook chapteren
dc.citation.spage19
dc.citation.epage21
dc.citation.bookTitleCanned Tuna Quality Management Manualen


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