Determination of physical properties of meat: Measurement of pH

Lim, Pang Yong

dc.contributor.author	Lim, Pang Yong
dc.contributor.editor	Hasegawa, Hiroshi
dc.date.accessioned	2019-08-06T06:43:50Z
dc.date.available	2019-08-06T06:43:50Z
dc.date.issued	1987
dc.identifier.citation	Lim, P. Y. (1987). Measurement of pH. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-3.1-A-3.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9971881586
dc.identifier.uri	http://hdl.handle.net/20.500.12066/5305
dc.description.abstract	Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures are presented.	en
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Determination of physical properties of meat: Measurement of pH	en
dc.type	Book chapter	en
dc.citation.spage	A-3.1
dc.citation.epage	A-3.2
dc.subject.asfa	manuals	en
dc.subject.asfa	culture media	en
dc.subject.asfa	analysis	en
dc.subject.asfa	analytical techniques	en
dc.subject.asfa	methodology	en
dc.subject.asfa	chemical analysis	en
dc.subject.asfa	microbiological analysis	en
dc.subject.asfa	fishery products	en
dc.subject.asfa	processing fishery products	en
dc.subject.asfa	Fish inspection	en
dc.subject.asfa	Fishery industry	en
dc.subject.asfa	food additives	en
dc.subject.asfa	food technology	en
dc.subject.asfa	standards	en
dc.subject.asfa	specifications	en
dc.subject.asfa	pH	en
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en