Good manufacturing practices for the canning of tuna
ရှာဖွေ/ဖွင့်ပါ။
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Suggested Citation
Suwanrangsi, S., Keerathiviriyaporn, S., Sophonphong, K., Briliantes, S., & Limpus, L. G. (1995). Good manufacturing practices for the canning of tuna. In Canned Tuna Quality Management Manual (pp. 5-58). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Contents
- Section I - Receipt, Examination, Handling And Storage Of Raw Fish
- Section II - Thawing
- Section III - Butchering, Racking and Staging
- Section IV - Precooking
- Section V - Cooling The Pre-Cooked Fish
- Section VI - Cleaning
- Section VII - Packing
- Section VIII- Retorting
- Section IX - Can Cooling
- Section X - Labelling
- Section XI - Casing
- Section XII - Product Storage
- Section XIII- Quality Control