Determination of physical properties of meat: Measurement of pH
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Abstract
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 are presented.
Suggested Citation
Lim, P. Y. (1987). Measurement of pH. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-3.1-A-3.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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