1. Technical guidelines for processing fish sauce (Vietnam/ Thailand) from freshwater fish with household scale

2. Technical guidelines for processing dry fish (from freshwater fish, marine fish) with household scale

3. Technical guidelines for processing fish sauce (from freshwater fish, marine fish) with household  scale

4. Technical guidelines for processing shrimp sauce (from little prawn of freshwater and marine water) with household scale

5. Technical guidelines for processing shrimp fermented sauce (from little prawn of freshwater, brackishwater and marine water) 

To ensure equal or higher quality than similar products; consultation on packaging and marketing