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

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]
Author
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Rotawewa, B.
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Griffiths, D.
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Yu, M.
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Htoo, K.
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Silvia, K.
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Florian, M.
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Zin, H.W.
Subject(s)
AGROVOC Keywords
Type
- Manual