FTT smoker operation and testing protocol guidelines (Burmese version)
| cg.contribution.worldfishauthor | Griffiths, D. | en_US |
| cg.contribution.worldfishauthor | Yu, M. | en_US |
| cg.contribution.worldfishauthor | Htoo, K. | en_US |
| cg.contribution.worldfishauthor | Silvia, K. | en_US |
| cg.contribution.worldfishauthor | Zin, H.W. | en_US |
| cg.contributor.affiliation | Ar Yone Oo–Social Development Association | en_US |
| cg.contributor.affiliation | Independent / Not associated | en_US |
| cg.contributor.affiliation | WorldFish | en_US |
| cg.contributor.affiliation | University of Rostock | en_US |
| cg.contributor.crp | Fish | en_US |
| cg.contributor.funder | Deutsche Gesellschaft für Internationale Zusammenarbeit | en_US |
| cg.contributor.project | Improving the production, nutrition and market values of small-scale aquaculture in Myanmar's Shan State and Sagaing Region: (INLAND MYSAP) | en_US |
| cg.coverage.country | Myanmar | en_US |
| cg.coverage.region | South-Eastern Asia | en_US |
| cg.description.theme | Aquaculture | en_US |
| cg.identifier.status | Open access | en_US |
| cg.subject.agrovoc | aquaculture | en_US |
| cg.subject.agrovoc | nutrition | en_US |
| cg.subject.agrovoc | drying | en_US |
| cg.subject.agrovoc | training | en_US |
| cg.subject.agrovoc | guidelines | en_US |
| cg.subject.agrovoc | fish | en_US |
| cg.subject.agrovoc | rohu | en_US |
| cg.subject.agrovoc | fishery production | en_US |
| cg.subject.agrovoc | fish processing | en_US |
| cg.subject.agrovoc | goal 1 no poverty | en_US |
| cg.subject.agrovoc | smoked fish | en_US |
| cg.subject.agrovoc | food preservation | en_US |
| cg.subject.agrovoc | goal 2 zero hunger | en_US |
| cg.subject.agrovoc | goal 14 life below water | en_US |
| cg.subject.agrovoc | goal 3 good health and well-being | en_US |
| dc.creator | Rotawewa, B. | en_US |
| dc.creator | Griffiths, D. | en_US |
| dc.creator | Yu, M. | en_US |
| dc.creator | Htoo, K. | en_US |
| dc.creator | Silvia, K. | en_US |
| dc.creator | Florian, M. | en_US |
| dc.creator | Zin, H.W. | en_US |
| dc.date.accessioned | 2021-05-24T09:15:24Z | |
| dc.date.available | 2021-05-24T09:15:24Z | |
| dc.date.issued | 2021 | en_US |
| dc.description.abstract | This Myanmar 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. | en_US |
| dc.format | en_US | |
| dc.identifier.citation | Rotawewa, B. Griffiths, D. Maung, Y. Khaing, W. W. Kaufmann, S. Muehlbauer, F. Htwe, Z. W. (2021). FTT smoker operation and testing protocol guidelines (Burmese version). Myanmar: WorldFish. Manual. | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12348/4730 | |
| dc.language | my | en_US |
| dc.rights | CC-BY-NC-4.0 | en_US |
| dc.subject | post-harvest | en_US |
| dc.subject | curing | en_US |
| dc.subject | processing fishery products | en_US |
| dc.subject | Fish | en_US |
| dc.title | FTT smoker operation and testing protocol guidelines (Burmese version) | en_US |
| dc.type | Manual | en_US |
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