Chuẩn hóa
Door Hoàng Phương
1. Stock maintainance
1.1. culture condition/Input
1.1.1. Light
1.1.2. Temperature
1.1.3. pH
1.2. Output
1.2.1. Quanlity: not important
1.2.2. Quality
1.2.2.1. Contaimination
1.3. Shipping/Recovering
2. consitency
2.1. 9 companies
3. Evaluation/Acessment producer
3.1. SOP
3.2. Personel
3.3. Equipment
3.4. Report
4. Requirements
4.1. Shrimp
4.2. Copepod
4.3. Rotifer
4.4. Quanlity
4.5. Quality
5. Production cost
5.1. Labor
6. Colaboration
7. Starter culture
7.1. culture condition/Input
7.1.1. Light
7.1.2. Temperature
7.1.3. pH
7.2. Output
7.2.1. Quanlity
7.2.2. Quality
8. intermediate culture
8.1. culture condition/Input
8.1.1. Light
8.1.2. Temperature
8.1.3. pH
8.2. Output
8.2.1. Quanlity
8.2.2. Quality
9. Mass production
9.1. culture condition/Input
9.1.1. Light
9.1.2. Temperature
9.1.3. pH
9.2. Output
9.2.1. Quanlity
9.2.1.1. Density
9.2.1.2. Productivity
9.2.1.3. Cost
9.2.2. Quality
9.3. Biosecurity
9.3.1. Risks of containmination