Determination of chemical properties of meat: Freshness testing paper

dc.contributor.author	Ng, Cher Siang
dc.contributor.editor	Hasegawa, Hiroshi
dc.date.accessioned	2019-08-06T07:41:26Z
dc.date.available	2019-08-06T07:41:26Z
dc.date.issued	1987
dc.identifier.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.	en
dc.identifier.isbn	9971881586
dc.identifier.uri	http://hdl.handle.net/20.500.12066/5316
dc.description.abstract	Presented 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.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Determination of chemical properties of meat: Freshness testing paper	en
dc.type	Book chapter	en
dc.citation.spage	B-7.1
dc.citation.epage	B-7.2
dc.subject.asfa	manuals	en
dc.subject.asfa	culture media	en
dc.subject.asfa	analysis	en
dc.subject.asfa	analytical techniques	en
dc.subject.asfa	methodology	en
dc.subject.asfa	chemical analysis	en
dc.subject.asfa	fishery products	en
dc.subject.asfa	Fish inspection	en
dc.subject.asfa	Fishery industry	en
dc.subject.asfa	food technology	en
dc.subject.asfa	standards	en
dc.subject.asfa	specifications	en
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en