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

dc.contributor.author	Yamagata, Makoto
dc.contributor.author	Low, Lai Kim
dc.contributor.editor	Miwa, Katsutoshi
dc.contributor.editor	Low, Su Ji
dc.date.accessioned	2020-03-20T08:30:34Z
dc.date.available	2020-03-20T08:30:34Z
dc.date.issued	1992
dc.identifier.citation	Yamagata, 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.isbn	9971883295
dc.identifier.uri	http://hdl.handle.net/20.500.12066/6068
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Analysis of additives: Determination of sulphur dioxide (residual SO2) in frozen shrimps by colorimetric and Conway's microdiffusion method	en
dc.type	Book chapter	en
dc.citation.spage	D-8.1
dc.citation.epage	D-8.4
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en