Determination of physical properties of meat: Measurement of pH
Share
抄録
Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures are presented.
Suggested Citation
Lim, P. Y. (1987). Measurement of pH. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-3.1-A-3.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
主題
Related items
Showing items related by title, author, creator and subject.
-
Fish for the People Vol.20 No.2
(Secretariat, Southeast Asian Fisheries Development Center, 2022-10) -
Laboratory manual on analytical methods and procedures for fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological ... -
Determination of physical properties of meat: Determination of moisture
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for ...
