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  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
  • View Item
  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
  • View Item
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Determination of physical properties of meat: Determination of ash

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A-2.pdf (25.59Kb)
Downloads: 28
Date
1987
Author
Ng, Mui Chng
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147
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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.
URI
http://hdl.handle.net/20.500.12066/5304
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.
Subject
manuals ASFA; Culture media; Analysis; Analytical techniques; methodology ASFA; Chemical analysis; Microbiological analysis; fishery products ASFA; processing fishery products ASFA; Fish inspection; Fishery industry; Food additives; food technology ASFA; Standards; Specifications; Ash content
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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