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Author
Ng, Mui ChngPublication Editor
Hasegawa, H.Date
1987
Metadata
Show full item recordAbstract
Presented in the paper is the standard procedure in the determination of ash in meat. Specifically, the procedures in the sample preparation, instrument and apparatus required, and the analytical procedures and calculation for each method are presented.Page Range
A-2.1Pages
1Title of Parent Book or Report
Laboratory Manual on Analytical Methods and Procedures for Fish and Fish ProductsPublisher or University
Marine Fisheries Research Department, Southeast Asian Fisheries Development CenterResource/Dataset Location
http://hdl.handle.net/20.500.12066/5304