Fish Handling, Preservation and Utilization: Recent submissions
Ipinapakita ngayon ang mga item 41-60 ng 202
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Analysis of oils: Extraction of lipids (modified Folch's method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of oils: Significance of analysis of lipids
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Fractionation and determination of fish proteins
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of K-value by the freshness meter
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of formaldehyde by 4-amino-3-hydrazino-5-mercapto-1,2,4-triazol (AHMT) method (colorimetric method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Qualitative test of formaldehyde (chromotropic acid test)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of ammonia (colorimetric method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of volatile basic nitrogen (VB-N), trimethylamine oxide nitrogen (TMAO-N) and trimethylamine-nitrogen (TMA-N) by Conway's micro-diffusion method (N/150 hydrochloric acid and N/70 barium hydroxide)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Freshness testing paper
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of K-value (ion exchange chromatography method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of formaldehyde in fish meat using Nash's reagent
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of DMA-N by Dyer's colorimetric method using copper dithiocarbamate
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (VB-N) by Conway's microdiffusion method (1% boric acid and 0.02N hydrochloric acid)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Protein determination by Biuret method (modified by Umemoto)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of chemical properties of meat: Protein determination by Kjeldahl method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Water activity (AW) by Conway's microdiffusion method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Viscosity of fish meat sol
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Fish protein extractibility & its determination
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Determination of physical properties of meat: Measurement of free and expressible drips
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992)
