Ng, M. C. (1992). Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products. In H. Hasegawa & K. Miwa (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. D-2.1-D-2.4). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.