Determination of physical properties of meat: Determination of ash
Share
អរូបី
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.
ប្រធានបទ
Related items
Showing items related by title, author, creator and subject.
-
Laboratory manual on analytical methods and procedures for fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)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 ... -
Determination of physical properties of meat: Measurement of pH
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures ... -
Determination of physical properties of meat: Determination of moisture
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for ...
