Fisheries and aquatic products - Assessment of fish flesh freshness - Enzymatic colorimetric method for the determination of three nucleotides IMP, inosine and hypoxanthine

Main informations

Collections

National standards and national normative documents

Publication date

July 2025

Number of pages

17 p.

Reference

XP V45-077

ICS Codes

67.050 General methods of tests and analysis for food products

67.120.30 Fish and fishery products

Classification index

V45-077

Print number

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