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dc.contributor.authorNg, Mui Chng
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T06:43:54Z
dc.date.available2019-08-06T06:43:54Z
dc.date.issued1987
dc.identifier.citationNg, 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.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5309
dc.description.abstractPresented 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.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly productsen
dc.typeBook chapteren
dc.citation.spageA-7.1
dc.citation.epageA-7.4
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.asfaprocessing fishery productsen
dc.subject.asfaFish inspectionen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfagelsen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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