Show simple item record

Determination of chemical properties of meat: Determination of K value

Share 
 
dc.contributor.authorNg, Cher Siang
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T07:41:26Z
dc.date.available2019-08-06T07:41:26Z
dc.date.issued1987
dc.identifier.citationNg, C. S. (1987). Determination of K value. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. B-6.1-B-6.7). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5315
dc.description.abstractPresented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations are presented.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of chemical properties of meat: Determination of K valueen
dc.typeBook chapteren
dc.citation.spageB-6.1
dc.citation.epageB-6.7
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfafishery productsen
dc.subject.asfaFish inspectionen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


Files in this item

Thumbnail
Name:
B-6.pdf
Size:
159.5Kb
Format:
PDF
Downloads:
321
View/Open

This item appears in the following Collection(s)

Show simple item record