Determination of chemical properties of meat: Determination of K value
Presented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations 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, Fish inspection, Fishery industry, Food technology, Standards, Specifications, |
| Online Access: | http://hdl.handle.net/1834/41013 |
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