Site pages
Current course
Participants
General
18 February - 24 February
25 February - 3 March
4 March - 10 March
11 March - 17 March
18 March - 24 March
25 March - 31 March
1 April - 7 April
8 April - 14 April
15 April - 21 April
22 April - 28 April
Expected learning outcome
Unit 6 - Canning of commercially important fishes and shellfishes
Expected learning outcome
- General principles of canning of fish
- Canning of commercially important fin fish
- Canning of tuna
- Canning of crustaceans and molluscans
- Specific problems encountered in canning of shrimp
Last modified: Tuesday, 21 June 2011, 11:23 AM