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Determination of chemical properties of meat: Protein determination by Kjeldahl method

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dc.contributor.authorLim, Pang Yong
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T07:41:25Z
dc.date.available2019-08-06T07:41:25Z
dc.date.issued1987
dc.identifier.citationLim, P. Y. (1987). Protein determination by Kjeldahl method. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. B-1.1-B-1.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5310
dc.description.abstractPresented in the paper is the standard procedure in protein determination using Kjeldhl method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculation are presented.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of chemical properties of meat: Protein determination by Kjeldahl methoden
dc.typeBook chapteren
dc.citation.spageB-1.1
dc.citation.epageB-1.2
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfafishery productsen
dc.subject.asfaFish inspectionen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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