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    Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12348/4728

    FTT smoker operation and testing protocol guidelines

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    Abstract
    • This English language guide, illustrated with diagrams, describes i) how to operate an FAO-Thiaroye Processing Technique (FTT) improved fish smoker constructed in Kale Township, Sagaing Region of Myanmar, ii) details a protocol for individually marking a selection of fish of different size grades so that weight loss at gutting, smoking and oven drying stages can be assessed and moisture content calculated and iii) details a sensory assessment of the smoked product against 7 scored parameters by a randomly selected panel and tasters.
    Collections
    • Sustainable aquaculture [2461]
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    • Myanmar_FAO_FTT_Thiaroye_smoker_operation_guide_ENG_2_.pdf (827.2Kb)
    Author
    • Rotawewa, B.
    • Griffiths, D.
    • Yu, M.
    • Htoo, K.
    • Silvia, K.
    • Florian, M.
    • Zin, H.W.
    Subject(s)
    • curing; processing fishery products; Fish
    AGROVOC Keywords
    • nutrition; drying; guidelines; fish; rohu; fishery production; fish processing; goal 1 no poverty; smoked fish; food preservation; goal 2 zero hunger; goal 3 good health and well-being
    Type
    • Manual
    Metadata
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