2021-05-242021-05-24Rotawewa, B. Griffiths, D. Maung, Y. Khaing, W. W. Kaufmann, S. Muehlbauer, F. Htwe, Z. W. (2021). FTT smoker operation and testing protocol guidelines. Myanmar: WorldFish. Manual.https://hdl.handle.net/20.500.12348/4728This 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.PDFCC-BY-NC-ND-4.0curingprocessing fishery productsFishManual