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dc.contributor.authorLim, Pang Yong
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-07T01:39:04Z
dc.date.available2019-08-07T01:39:04Z
dc.date.issued1987
dc.identifier.citationLim, P. Y. (1987). Handling of food samples. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (p. E-1.1). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5335
dc.description.abstractProper handling of samples is presented in the paper. Specifically, the procedures in the proper collection, transport, and storage of samples are presented. Moreover, the procedures of monitoring of the condition of samples in a container, and thawing of frozen samples are also provided.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleMicrobial procedure: Handling of food samplesen
dc.typeBook chapteren
dc.citation.spageE-1.1
dc.subject.asfaManualsen
dc.subject.asfaMethodologyen
dc.subject.asfaFishery productsen
dc.subject.asfaFishery industryen
dc.subject.asfaFood technologyen
dc.subject.asfaStandardsen
dc.subject.asfaSpecificationsen
dc.subject.asfaFish handlingen
dc.subject.asfaSamplesen
dc.subject.asfaSample contaminationen
dc.subject.asfaSample storageen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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