Determination of physical properties of meat: Measurement of pH
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.
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| Format: | book_section biblioteca |
| Language: | English |
| Published: |
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
1987
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| Subjects: | Chemistry, Fisheries, Manuals, Culture media, Analysis, Analytical techniques, Methodology, Chemical analysis, Microbiological analysis, Fishery products, Processed fishery products, Fish inspection, Fishery industry, Food additives, Food technology, Standards, Specifications, pH, |
| Online Access: | http://hdl.handle.net/1834/40989 |
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