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  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products
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Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's method

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Date
1987
Author
Ng, Cher Siang
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Abstract
Presented in the paper is the determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's method in fish meat. Specifically, the apparatus and the reagents needed and the analytical procedures and calculations for each methods are presented.
URI
http://hdl.handle.net/20.500.12066/5312
Suggested Citation
Ng, C. S. (1987). Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway’s method. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. B-3.1-B-3.8). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Manuals; Culture media; Analysis; Analytical techniques; Methodology; Chemical analysis; Fishery products; Fish inspection; Fishery industry; Food technology; Standards; Specifications
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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