Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products
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Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent, however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and borates in fishery products. Instruction for sample preparation and the reagents needed are presented. Detailed procedures in the determination of boric acid and borates in a sample are provided.
Ng, M. C. (1987). Semi-quantitative analysis of boric acid and borates in meat and meat products. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. D-6.1-D-6.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.