Determination of physical properties of meat: Quality assessment of fish jelly products and raw material used for production of fish jelly products
Presented in the paper is the standard procedure for the quality assessment of fish jelly products and the raw materials for the production thereof. Specifically, the materials and instruments or apparatus required, the sample and test piece preparation, and measurement, measurement, and assessment for each method are presented.
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| Format: | book_section biblioteca |
| Language: | English |
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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, Fishery products, Processed fishery products, Fish inspection, Fishery industry, Food technology, Standards, Specifications, Gels, |
| Online Access: | http://hdl.handle.net/1834/40993 |
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