ສະແດງບັນທຶກທີ່ງ່າຍດາຍສໍາລັບລາຍການ

Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products

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dc.contributor.authorNg, Mui Chng
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T10:02:47Z
dc.date.available2019-08-06T10:02:47Z
dc.date.issued1987
dc.identifier.citationNg, M. C. (1987). Determination of monosodium L-glutamate (MSG) content in fish jelly products. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. D-2.1-D-2.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5330
dc.description.abstractThe paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleAnalysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly productsen
dc.typeBook chapteren
dc.citation.spageD-2.1
dc.citation.epageD-2.3
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.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfaadditivesen
dc.subject.asfafood additivesen
dc.subject.asfafooden
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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