Laboratory manual on analytical methods and procedures for fish and fish products
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Abstract
The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological procedures are also included.
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2nd Ed.Suggested Citation
Hasegawa, H. (Ed.). (1987). Laboratory manual on analytical methods and procedures for fish and fish products. Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for ... -
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