Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products
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抄録
Presented in the paper is the standard procedure for the quality assessment of fish jelly products and the raw materials for the production thereof. Specifically, the materials and instruments or apparatus required, the sample and test piece preparation, and measurement, measurement, and assessment for each method are presented.
Suggested Citation
Ng, M. C. (1987). Quality assessment of fish jelly products and raw materials used for production of fish jelly products. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-7.1-A-7.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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