| dc.contributor.author | Ng, Cher Siang | |
| dc.contributor.author | Low, Lai Kim | |
| dc.contributor.editor | Miwa, Katsutoshi | |
| dc.contributor.editor | Low, Su Ji | |
| dc.date.accessioned | 2020-03-20T08:29:35Z | |
| dc.date.available | 2020-03-20T08:29:35Z | |
| dc.date.issued | 1992 | |
| dc.identifier.citation | Ng, C. S., & Low, L. K. (1992). Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (VB-N) by Conway's microdiffusion method (1% boric acid and 0.02N hydrochloric acid). In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. B-3.1-B-3.7). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center. | en |
| dc.identifier.isbn | 9971883295 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12066/6036 | |
| dc.language.iso | en | en |
| dc.publisher | Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | en |
| dc.title | Determination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (VB-N) by Conway's microdiffusion method (1% boric acid and 0.02N hydrochloric acid) | en |
| dc.type | Book chapter | en |
| dc.citation.spage | B-3.1 | |
| dc.citation.epage | B-3.7 | |
| dc.citation.bookTitle | Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products | en |
