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dc.contributor.authorLow, Lai Kim
dc.contributor.authorNg, Cher Siang
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T08:53:00Z
dc.date.available2019-08-06T08:53:00Z
dc.date.issued1987
dc.identifier.citationLow, L. K., & Ng, C. S. (1987). Determination of the degree of lipid oxidation by gas chromatography. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (p. C-10.1). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5327
dc.description.abstractThe paper provides the methodology in the determination of the degree of lipid oxidation by gas chromatography. Instructions on sample preparation and the detailed procedures and calculation are provided.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAnalysis of oils: Determination of the degree of lipid oxidation by gas chromatographyen
dc.typeBook chapteren
dc.citation.spageC-10.1
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfalipidsen
dc.subject.asfafatsen
dc.subject.asfafatty acidsen
dc.subject.asfaoxidationen
dc.subject.asfaChromatographic techniquesen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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