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Analysis of additives: Determination of sulphur dioxide (residual SO2) in frozen shrimps by colorimetric and Conway's microdiffusion method

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dc.contributor.authorYamagata, Makoto
dc.contributor.authorLow, Lai Kim
dc.contributor.editorMiwa, Katsutoshi
dc.contributor.editorLow, Su Ji
dc.date.accessioned2020-03-20T08:30:34Z
dc.date.available2020-03-20T08:30:34Z
dc.date.issued1992
dc.identifier.citationYamagata, M., & Low, L. K. (1992). Analysis of additives: Determination of sulphur dioxide (residual SO2) in frozen shrimps by colorimetric and Conway's microdiffusion method. In H. Hasegawa & K. Miwa (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. D-8.1-D-8.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971883295
dc.identifier.urihttp://hdl.handle.net/20.500.12066/6068
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAnalysis of additives: Determination of sulphur dioxide (residual SO2) in frozen shrimps by colorimetric and Conway's microdiffusion methoden
dc.typeBook chapteren
dc.citation.spageD-8.1
dc.citation.epageD-8.4
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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