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dc.contributor.authorNg, Mui Chng
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T06:43:50Z
dc.date.available2019-08-06T06:43:50Z
dc.date.issued1987
dc.identifier.citationNg, 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.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5304
dc.description.abstractPresented 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.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of physical properties of meat: Determination of ashen
dc.typeBook chapteren
dc.citation.spageA-2.1
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfamicrobiological analysisen
dc.subject.asfafishery productsen
dc.subject.asfaprocessing fishery productsen
dc.subject.asfafish inspectionen
dc.subject.asfafishing industryen
dc.subject.asfafood additivesen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfaash contenten
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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แสดงระเบียนรายการที่เรียบง่าย