Introducing improved smoking technology for rohu fish smoking, Kale Township, Sagaing Region, Myanmar: FTT smoker operation and testing protocol guidelines
2021
Rotawewa, B. | Griffiths, D. | Maung, Y. | Khaing, W.W. | Kaufmann, S. | Muehlbauer, F. | Htwe, Z.W.
This 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.
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