Laboratory manual on analytical methods and procedures for fish and fish products
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The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
Other versions2nd Ed.
Hasegawa, H. (Ed.). (1987). Laboratory manual on analytical methods and procedures for fish and fish products. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.