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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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dc.contributor.authorNg, Mui Chng
dc.contributor.editorMiwa, Katsutoshi
dc.contributor.editorLow, Su Ji
dc.date.accessioned2020-03-20T08:29:29Z
dc.date.available2020-03-20T08:29:29Z
dc.date.issued1992
dc.identifier.citationNg, 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.en
dc.identifier.isbn9971883295
dc.identifier.urihttp://hdl.handle.net/20.500.12066/6032
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly productsen
dc.typeBook chapteren
dc.citation.spageA-7.1
dc.citation.epageA-7.4
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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