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.author | Ng, Mui Chng | |
| dc.contributor.editor | Miwa, Katsutoshi | |
| dc.contributor.editor | Low, Su Ji | |
| dc.date.accessioned | 2020-03-20T08:29:29Z | |
| dc.date.available | 2020-03-20T08:29:29Z | |
| dc.date.issued | 1992 | |
| dc.identifier.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. | en |
| dc.identifier.isbn | 9971883295 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12066/6032 | |
| dc.language.iso | en | en |
| dc.publisher | Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | en |
| dc.title | Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products | en |
| dc.type | Book chapter | en |
| dc.citation.spage | A-7.1 | |
| dc.citation.epage | A-7.4 | |
| dc.citation.bookTitle | Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products | en |
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