အရာများအတွက် ရိုးရှင်းသော မှတ်တမ်းများကို ပြပါ။

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dc.contributor.authorLim, Pang Yong
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T06:43:51Z
dc.date.available2019-08-06T06:43:51Z
dc.date.issued1987
dc.identifier.citationLim, P. Y. (1987). Fish protein extractibility & its determination. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-5.1-A-5.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5307
dc.description.abstractPresented in the paper is the standard procedure fish protein extractability and its determination. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, the protein extractability procedures and calculations for each method are presented.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of physical properties of meat: Fish protein extractibility & its determinationen
dc.typeBook chapteren
dc.citation.spageA-5.1
dc.citation.epageA-5.3
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfafishery productsen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaproteinsen
dc.subject.asfafishen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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အရာများအတွက် ရိုးရှင်းသော မှတ်တမ်းများကို ပြပါ။