FAO Corporate Document Repository

7. BIBLIOGRAPHY
Codex Alimentarius Commission1969, Joint FAO/WHO Standard Programme,
Recommended International Code of Practice, General Principles of Food Hygiene.
CAC/RCP -1-l969. FAO and WHO. Rome, Italy
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for the Labelling of Pre-packed Foods. FAO and WHO. Rome, Italy
Codex Alimentarius Commission 1970, Recommended International Standard for
Edible Soya Bean Oil. CAC/RS 20-1969. FAO and WHO. Rome, Italy
Codex Alimentarius Commission 1977, Recommended International Code of Practice
for Canned Fish. CAC/RCP 10-1976. FAO and WHO. Rome, Italy
Codex Alimentarius Commission 1977a, Recommended International Code of Practice
for Fresh Fish. CAC/RCP 9-1976. FAO and WHO. Rome, Italy
Codex Alimentarius Commission 1980, Recommended International Code of Practice
for Frozen Fish. CAC/RCP 16-1978. FAO and WHO. Rome, Italy
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Canned Pacific Salmon. Codex Stan CAC/Vol V -Ed1. Rome, Italy
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Canned Shrimps or Prawns. Codex Stan 37-1981 CAC/Vol V -Ed1. Rome, Italy Codex Alimentarius Commission 1981c, Recommended International Standard for
Canned Tuna and Bonito in Water or Oil. Codex Stan 70-1981 CAC/Vol V -Ed1. Rome,
Italy
Burgess, G.H.O. et al 1967, Fish Handling and Processing. Chemical Publishing
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Inc. Westport, Connecticut, USA.

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Esselen, W.B. and I.J. Pflug 1979, Heat Sterilization of Canned Food. In Fundamentals
of Food Canning Technology. John M. Jackson and Byron M. Shinn (Editors). Avi
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Sacharow, S., 1976, Handbook of Package Materials. Avi Publishing Company, Inc.
Westport, Connecticut, USA

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Shinn, B.M., 1979, Factors Affecting Nutrient Content of Canned Foods. In

Fundamentals of Food Canning Technology. John M. Jackson and Byron M. Shinn
(Editors). Avi Publishing Company, Inc. Westport, Connecticut, USA
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Inc. Westport, Connecticut, USA
Warne, D., 1983, Fish Canning Technology. University of Philippines.

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