Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products
Share
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.
Related items
Showing items related by title, author, creator and subject.
-
Southeast Asian fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1996)This book is based on an ASEAN wide survey of products processed and consumed in the region. The participating countries are Brunei Darussalam, Indonesia, Malaysia, Philippines, Singapore, Thailand and Vietnam. Results ... -
Southeast Asian fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1991)This report is a comprehensive record of fish products in the region, and will be of interest to researchers, food scientists, fish technologists and administrators. It will also be useful for fish traders, and may be used ... -
Southeast Asian fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 2002)This book is based on an ASEAN wide survey of products processed and consumed in the region. The participating countries are Brunei Darussalam, Indonesia, Malaysia, Philippines, Singapore, Thailand and Vietnam. Results ...
