Guide for the construction of an FTT smoker in Myanmar
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 | 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 | nutrition | en_US |
cg.subject.agrovoc | drying | 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 | kilns (dryers) | en_US |
cg.subject.agrovoc | kilning | en_US |
cg.subject.agrovoc | goal 2 zero hunger | 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 | 2021-05-24T07:20:34Z | |
dc.date.available | 2021-05-24T07:20:34Z | |
dc.description.abstract | This illustrated guide, with diagrams and photographs, in English language describes how to use locally available construction materials in Myanmar to construct an FAO-Thiaroye Processing Technique (FTT) improved fish smokers. | en_US |
dc.format | en_US | |
dc.identifier.citation | Bandara Rotawewa, Don Griffiths, Maung Yu, Khaing Htoo, Kaufmann Silvia, Muehlbauer Florian, Htwe Zin. (17/5/2021). Guide for the construction of an FTT smoker in Myanmar. | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.12348/4727 | |
dc.language | en | en_US |
dc.rights | CC-BY-NC-ND-4.0 | en_US |
dc.subject | curing | en_US |
dc.subject | processing fishery products | en_US |
dc.subject | Fish | en_US |
dc.title | Guide for the construction of an FTT smoker in Myanmar | en_US |
dc.type | Manual | en_US |
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