Determination of chemical properties of meat: Determination of formaldehyde by 4-amino-3-hydrazino-5-mercapto-1,2,4-triazol (AHMT) method (colorimetric method)

dc.contributor.author	Yamagata, Makoto
dc.contributor.author	Low, Lai Kim
dc.contributor.editor	Miwa, Katsutoshi
dc.contributor.editor	Low, Su Ji
dc.date.accessioned	2020-03-20T08:29:53Z
dc.date.available	2020-03-20T08:29:53Z
dc.date.issued	1992
dc.identifier.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.	en
dc.identifier.isbn	9971883295
dc.identifier.uri	http://hdl.handle.net/20.500.12066/6044
dc.language.iso	en	en
dc.publisher	Marine Fisheries Research Department, Southeast Asian Fisheries Development Center	en
dc.title	Determination of chemical properties of meat: Determination of formaldehyde by 4-amino-3-hydrazino-5-mercapto-1,2,4-triazol (AHMT) method (colorimetric method)	en
dc.type	Book chapter	en
dc.citation.spage	B-11.1
dc.citation.epage	B-11.6
dc.citation.bookTitle	Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products	en