Determination of chemical properties of meat: Determination of K-value by the freshness meter

dc.contributor.author	Ng, Cher Siang
dc.contributor.editor	Miwa, Katsutoshi
dc.contributor.editor	Low, Su Ji
dc.date.accessioned	2020-03-20T08:29:54Z
dc.date.available	2020-03-20T08:29:54Z
dc.date.issued	1992
dc.identifier.citation	Ng, C. S. (1992). Determination of chemical properties of meat: Determination of K-value by the freshness meter. In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. B-12.1-B-12.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9971883295
dc.identifier.uri	http://hdl.handle.net/20.500.12066/6045
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Determination of chemical properties of meat: Determination of K-value by the freshness meter	en
dc.type	Book chapter	en
dc.citation.spage	B-12.1
dc.citation.epage	B-12.4
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en