Determination of chemical properties of meat: Determination of formaldehyde by 4-amino-3-hydrazino-5-mercapto-1,2,4-triazol (AHMT) method (colorimetric method)
Share
Suggested Citation
Yamagata, M., & Low, L. K. (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). In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. B-11.1-B-11.6). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.