Determination of chemical properties of meat: Fractionation and determination of fish proteins
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Suggested Citation
Miwa, K., & Lim, P. Y. (1992). Determination of chemical properties of meat: Fractionation and determination of fish proteins. In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. B-13.1-B-13.7). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.