Show simple item record

Share 
 
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-07T06:50:51Z
dc.date.available2019-08-07T06:50:51Z
dc.date.issued1987
dc.identifier.citationHasegawa, 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.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5343
dc.description.abstractThe 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.en
dc.format.extent1 volume (various pagings) : illustrationsen
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.relation.hasversion20.500.12066/6086
dc.subject.lcshFish as food -- Analysis -- Laboratory manualsen
dc.subject.lcshFish products -- Analysisen
dc.subject.lcshFish as food -- Analysisen
dc.titleLaboratory manual on analytical methods and procedures for fish and fish productsen
dc.typeBooken
dc.subject.asfaManualsen
dc.subject.asfaCulture mediaen
dc.subject.asfaAnalysisen
dc.subject.asfaAnalytical techniquesen
dc.subject.asfaMethodologyen
dc.subject.asfaChemical analysisen
dc.subject.asfaMicrobiological analysisen
dc.subject.asfaFishery productsen
dc.subject.asfaProcessed fishery productsen
dc.subject.asfaFish inspectionen
dc.subject.asfaFishery industryen
dc.subject.asfaFood additivesen
dc.subject.asfaFood technologyen
dc.subject.asfaStandardsen
dc.subject.asfaSpecificationsen
dc.description.edition1st Ed.en


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record