Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products
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Suggested Citation
Ng, M. C. (1992). Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products. In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. A-7.1-A-7.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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