Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products

Ng, Mui Chng

dc.contributor.author	Ng, Mui Chng
dc.contributor.editor	Miwa, Katsutoshi
dc.contributor.editor	Low, Su Ji
dc.date.accessioned	2020-03-20T08:29:29Z
dc.date.available	2020-03-20T08:29:29Z
dc.date.issued	1992
dc.identifier.citation	Ng, M. C. (1992). Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products. In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. A-7.1-A-7.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.	en
dc.identifier.isbn	9971883295
dc.identifier.uri	http://hdl.handle.net/20.500.12066/6032
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products	en
dc.type	Book chapter	en
dc.citation.spage	A-7.1
dc.citation.epage	A-7.4
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en