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dc.contributor.authorYamagata, Makoto
dc.contributor.authorLow, Lai Kim
dc.contributor.editorMiwa, Katsutoshi
dc.contributor.editorLow, Su Ji
dc.date.accessioned2020-03-20T08:29:47Z
dc.date.available2020-03-20T08:29:47Z
dc.date.issued1992
dc.identifier.citationYamagata, 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.en
dc.identifier.isbn9971883295
dc.identifier.urihttp://hdl.handle.net/20.500.12066/6041
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination 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)en
dc.typeBook chapteren
dc.citation.spageB-8.1
dc.citation.epageB-8.6
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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