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  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
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Determination of physical properties of meat: Determination of moisture

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Date
1987
Author
Ng, Mui Chng
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Abstract
Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for each method.
URI
http://hdl.handle.net/20.500.12066/5303
Suggested Citation
Ng, M. C. (1987). Determination of moisture. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-1.1-A-1.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Manuals; Culture media; Analysis; Analytical techniques; Methodology; Chemical analysis; Microbiological analysis; Fishery products; Processed fishery products; Fish inspection; Fishery industry; Food additives; Food technology; Standards; Specifications; Water content
Collections
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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