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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: Measurement of pH

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A-3.pdf (42.08Kb)
Downloads: 44
Date
1987
Author
Lim, Pang Yong
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163
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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.
URI
http://hdl.handle.net/20.500.12066/5305
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.
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; pH
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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