Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products
Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent; however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and borates in fishery products. Instruction for sample preparation and the reagents needed are presented. Detailed procedures in the determination of boric acid and borates in a sample are provided.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | book_section biblioteca |
| Language: | English |
| Published: |
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
1987
|
| Subjects: | Chemistry, Fisheries, Manuals, Culture media, Analysis, Analytical techniques, Methodology, Chemical analysis, Fishery products, Fishery industry, Food technology, Standards, Specifications, Additives, Food additives, Borate minerals, |
| Online Access: | http://hdl.handle.net/1834/41031 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|