Determination of physical properties of meat: Determination of ash
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Abstract
Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation for each method are presented.
Suggested Citation
Ng, M. C. (1987). Determination of ash. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (p. A-2.1). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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