http://hdl.handle.net/20.500.12066/86 2026-04-10T23:18:19Z 2026-04-10T23:18:19Z http://hdl.handle.net/20.500.12066/6086 2021-11-28T03:08:09Z 1992-01-01T00:00:00Z

Laboratory manual on analytical methods and procedures for fish and fish products Miwa, Katsutoshi; Low, Su Ji The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included. Since the release of the first edition of this Laboratory Manual in 1987, the Marine Fisheries Research Department has received favorable comments and suggestions to review and expand the subjects covered in the publication. The Department, therefore, requested the opinions of SEAFDEC Member Countries, and the task of updating began in 1991 under the direction of Dr. Katsutoshi Miwa, Deputy Chief of MFRD and formerly Director of the Tokai Regional Fisheries Laboratory of Japan (now renamed the National Fisheries Research Institute). The items described have been revised under six chapters; as far as possible, the descriptions follow officially recognized methods. For the convenience of users, this volume incorporates all the entries of the first edition that have remained unchanged, making it unnecessary to refer to the first edition. The target users of the Manual remain unchanged: they include both experienced laboratory workers and other technical personnel, especially those involved in the analysis of fish and fish products, as well as inspection personnel. The contributors and editors have again endeavored to present the material as simple as possible, describing each step in the procedure. As before, the use of a ring file allows for easy updating of the material. Since the target users are mainly from Southeast Asia, the Manual has been designed with special reference to this region. However, we hope that it will be useful as well to other users, and will prove at least as helpful as the earlier edition. [Excerpt from Preface]

1992-01-01T00:00:00Z Ng, Cher Siang http://hdl.handle.net/20.500.12066/6085 2021-11-28T03:08:08Z 1992-01-01T00:00:00Z

Quality assessment and identification: Thin layer isoelectric focusing of fish protein Ng, Cher Siang Miwa, Katsutoshi; Low, Su Ji

1992-01-01T00:00:00Z Low, Lai Kim http://hdl.handle.net/20.500.12066/6084 2021-11-28T03:08:08Z 1992-01-01T00:00:00Z

Quality assessment and identification: Sensory evaluation of fish and fish products Low, Lai Kim Miwa, Katsutoshi; Low, Su Ji

1992-01-01T00:00:00Z Lim, Pang Yong http://hdl.handle.net/20.500.12066/6083 2021-11-28T03:08:08Z 1992-01-01T00:00:00Z

Microbiological procedure: Spore forming bacteria count Lim, Pang Yong Miwa, Katsutoshi; Low, Su Ji

1992-01-01T00:00:00Z