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Determination of physical properties of meat: Water activity (AW) by Conway's microdiffusion method

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dc.contributor.authorYamagata, Makoto
dc.contributor.editorMiwa, Katsutoshi
dc.contributor.editorLow, Su Ji
dc.date.accessioned2020-03-20T08:29:31Z
dc.date.available2020-03-20T08:29:31Z
dc.date.issued1992
dc.identifier.citationYamagata, M. (1992). Determination of physical properties of meat: Water activity (AW) by Conway's microdiffusion method. In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. A-8.1-A-8.5). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971883295
dc.identifier.urihttp://hdl.handle.net/20.500.12066/6033
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of physical properties of meat: Water activity (AW) by Conway's microdiffusion methoden
dc.typeBook chapteren
dc.citation.spageA-8.1
dc.citation.epageA-8.5
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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