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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
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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
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Determination of chemical properties of meat: Freshness testing paper

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B-7.pdf (46.86Kb)
Downloads: 96
Date
1987
Author
Ng, Cher Siang
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168
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Abstract
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.
URI
http://hdl.handle.net/20.500.12066/5316
Suggested Citation
Ng, C. S. (1987). Freshness testing paper. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. B-7.1-B-7.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
manuals ASFA; culture media ASFA; analysis ASFA; analytical techniques ASFA; methodology ASFA; chemical analysis ASFA; fishery products ASFA; Fish inspection; Fishery industry; food technology ASFA; standards ASFA; specifications ASFA
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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