Determination of physical properties of meat: Fish protein extractibility & its determination

dc.contributor.author	Lim, Pang Yong
dc.contributor.editor	Miwa, Katsutoshi
dc.contributor.editor	Low, Su Ji
dc.date.accessioned	2020-03-20T08:29:25Z
dc.date.available	2020-03-20T08:29:25Z
dc.date.issued	1992
dc.identifier.citation	Lim, P. Y. (1992). Determination of physical properties of meat: Fish protein extractibility & its determination. In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. A-5.1-A-5.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9971883295
dc.identifier.uri	http://hdl.handle.net/20.500.12066/6030
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: Fish protein extractibility & its determination	en
dc.type	Book chapter	en
dc.citation.spage	A-5.1
dc.citation.epage	A-5.4
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en