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dc.contributor.authorNg, Cher Siang
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-06T07:41:25Z
dc.date.available2019-08-06T07:41:25Z
dc.date.issued1987
dc.identifier.citationNg, 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.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5312
dc.description.abstractPresented 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.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleDetermination of chemical properties of meat: Determination of trimethylamine oxide (TMAO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway's methoden
dc.typeBook chapteren
dc.citation.spageB-3.1
dc.citation.epageB-3.8
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfachemical analysisen
dc.subject.asfafishery productsen
dc.subject.asfaFish inspectionen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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