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dc.contributor.authorNg, Mui Chng
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T10:02:47Z
dc.date.available2019-08-06T10:02:47Z
dc.date.issued1987
dc.identifier.citationNg, M. C. (1987). Determination of salt. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. D-5.1-D-5.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5333
dc.description.abstractSodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination of the amount of sodium chloride in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the salt in a sample are provided.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAnalysis of additives: Determination of salten
dc.typeBook chapteren
dc.citation.spageD-5.1
dc.citation.epageD-5.2
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.asfaSpecificationsen
dc.subject.asfaAdditivesen
dc.subject.asfaFood additivesen
dc.subject.asfaSaltsen
dc.subject.asfaSodium chlorideen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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