Determination of chemical properties of meat: Determination of volatile basic nitrogen (VB-N), trimethylamine oxide nitrogen (TMAO-N) and trimethylamine-nitrogen (TMA-N) by Conway's micro-diffusion method (N/150 hydrochloric acid and N/70 barium hydroxide)
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Suggested Citation
Yamagata, M., & Low, L. K. (1992). Determination of chemical properties of meat: Determination of volatile basic nitrogen (VB-N), trimethylamine oxide nitrogen (TMAO-N) and trimethylamine-nitrogen (TMA-N) by Conway's micro-diffusion method (N/150 hydrochloric acid and N/70 barium hydroxide). In K. Miwa & S. J. Low (Eds.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (2nd ed., pp. B-8.1-B-8.6). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
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