Fish Handling, Preservation and Utilization
ပစ်မှတ်ကိုကြည့်ပါ-
ဤအသိုင်းအဝိုင်း၏ စုစည်းမှု
နောက်ဆုံးပေါ်မှတ်ပုံတင်ပစ္စည်းများ
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Laboratory manual on analytical methods and procedures for fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992)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 ... -
Quality assessment and identification: Thin layer isoelectric focusing of fish protein
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Quality assessment and identification: Sensory evaluation of fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Spore forming bacteria count
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Fungi (mould and yeast) plate count
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Anaerobic plate count (spread and pour plate method)
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Vibrio parahaemolyticus
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Vibrio cholera
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Faecal streptococci
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Staphylococcus aureus
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Salmonellae & Shigella
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Coliforms and Escherichia coli
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Aerobic plate count
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Microbiological procedure: Handling of food samples
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sorbic acid, benzoic acid and dehydroacetic acid by steam distillation and UV spectrophotometric method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of benzoic acid
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sulphur dioxide (residual SO2) by Rankine method B : Colorimetric method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sulphur dioxide (residual SO2) by Rankine method A : Alkali titration method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sulphur dioxide (residual SO2) in frozen shrimps by colorimetric and Conway's microdiffusion method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992) -
Analysis of additives: Determination of sodium nitrite (residual NO2) by colorimetric method
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1992)
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