howgate (phowgate@rsc.co.uk)
Thu, 16 Dec 1999 09:19:11 -0000
Richard
The procedure is given in detail in: Dobson, J.E.F., McClure, F.D. &
Rainosek, A.P., 1997, Determination of fish flesh content in frozen fish
products (modification of AOAC Official Method 971.13): collaborative
study. Journal of the Association of Official Analytical Chemists, 80,
1235-1271.
Peter Howgate
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From: Richard Chivers <richard.chivers@talk21.com>
To: seafood@ucdavis.edu
Subject: Determination of fish content in ice-glazed products
Date: 16 December 1999 00:02
Can anyone tell me what the present best practise is for ascertaining the
fish content of an ice-glazed product. We need a method for carrying out
an assessment on scallop meats and my material is some years old. There is
probably something on the Codex site but I am having difficulty
downloading from it.
Any information or links would be gratefully received.
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