This paper describes a method for determining the fish content of fish cakes. It is based on a physical separation of fish fibres, and although it is not entirely satisfactory it may, on further development, provide a more accurate determination of the fish content than does the present method.
G. H. O. Burgess, T. McLachlan, I. N. Tatterson and M. L. Windsor, Analyst, 1970, 95, 471 DOI: 10.1039/AN9709500471
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