Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products
The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.
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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, Fishery products, Fishery industry, Food technology, Standards, Specifications, Additives, Food additives, Food, |
| Online Access: | http://hdl.handle.net/1834/41027 |
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| Summary: | The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided. |
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