APT7119 / Spoilage Analyses in Seafood

Contents Of The Courses in a weekly Period

 
Subjects 
Sources 
1Nutrient components and analysis methods in fisheries[1] – s. 1-21
2Total protein analysis in seafood[1] – s. 70-80
3Total oil analysis in seafood[1] – s. 80-81
4Analysis of moisture and ash in seafood[1] – s. 1-8
5Total volatile basic nitrogen analysis in seafood[2] – s. 76-79
6Analysis of trimethylamine in seafood[2] – s. 64-66
7Analysis of trimethylamine in seafood[2] – s. 188-189
8Analyzes of lipid oxidation in seafood(TBA, Peroksit, Para-anisidin)[2] – s. 330-332
9Analysis of fatty acids in seafood[2] – s. 334-338
10PH measurement and sensory evaluation in seafood[1] – s. 24-29
11Analysis of biogenic amine in seafood[2] – s. 66-68
12Microbiological analysis methods in seafood[1] – s. 443-510
13Determination of total yeast and mold in seafood[1] – s. 510-513
14Determination of total coliform bacteria[1] – s. 513-515