Showing 1 - 20 results of 61 for search 'Hooi, K. K.', query time: 0.05s Refine Results
  1. 1
    A simple way to maintain the fish processing industry
    by Amano, Keishi
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  2. 2
    Some clever techniques in the processing of traditional fish products
    by Shimizu, Yutaka
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  3. 3
    World trend in surimi processing with respect to new technology and quality control
    by Okada, Minoru
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  4. 4
    Present status and perspective on the implementation of HACCP in Japanese fish processing industries
    by Kawabata, Toshiharu
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  5. 5
    Regional HACCP and training requirements to the year 2000
    by Limpus, Leonard G.
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  6. 6
    Seafood processing industry in Brunei Darussalam
    by Sabtu, Mariani Haji
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  7. 7
    Development of fish processing technology in relation to quality management in Indonesia
    by Wiryanti, Josephine
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  8. 8
    Status and development of the fish processing industry in Malaysia
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  9. 9
    HACCP-based Philippine fish inspection program
    by Baltazar, Consuelo C.
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  10. 10
    Control of fish processing establishments in Singapore
    by Chew, Su-Pei, Chiew, King-Tiong
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  11. 11
    Advances in fish processing technology in Thailand in relation to quality management
    by Suwanrangsi, Sirilak
    Published 1997
    Other Authors: “...Hooi,, K. K....”
    book_section biblioteca
    UNESCO


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  12. 12
    NAFIQACEN - The Vietnamese governmental competent authority on inspection and certification for fishery production conditions and product quality
    by Nguyen, Tu Cuong
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  13. 13
    Evaluation on nutritional value of Javanese salted-boiled fish during processing with special reference to EPA and DHA content
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  14. 14
    Food additives and effect of thickness on fish crackers quality
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  15. 15
    Optimising quality retention in processing of salted-boiled fish based on kinetic organoleptic quality degradation
    by Suparno, Suparno, Daud, L.
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  16. 16
    Chilled storage of Malaysian fishballs and hazards and CCP analyses
    by Yu, S. Y., Lee, C. C.
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  17. 17
    Critical control points in the processing of fish snacks in Malaysia
    by Ismail, Wan Rahimah Wan
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  18. 18
    Development of value-added fishery products
    by Santos-Yap, Emilia M.
    Published 1997
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  19. 19
    Sensory quality attributes of crab analogue and squid balls from bighead carp (Aristchthys nobilis Richardson)
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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  20. 20
    Colour and quality assessment of tuna for sashimi
    Other Authors: “...Hooi, K. K....”
    book_section biblioteca
    UNESCO


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