Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products
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The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.
Suggested Citation
Ng, M. C. (1987). Determination of monosodium L-glutamate (MSG) content in fish jelly products. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. D-2.1-D-2.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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