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Determination of chemical properties of meat: Freshness testing paper

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dc.contributor.authorNg, Cher Siang
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T07:41:26Z
dc.date.available2019-08-06T07:41:26Z
dc.date.issued1987
dc.identifier.citationNg, 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.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5316
dc.description.abstractPresented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of chemical properties of meat: Freshness testing paperen
dc.typeBook chapteren
dc.citation.spageB-7.1
dc.citation.epageB-7.2
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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