Determination of chemical properties of meat: Freshness testing paper
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Author
Ng, Cher SiangPublication Editor
Hasegawa, HiroshiDate
1987
Metadata
Show full item recordAbstract
Presented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.Page Range
B-7.1-B-7.2Pages
2Title 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/20.500.12066/5316