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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)

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1992
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Ng, Cher Siang
Low, Lai Kim
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URI
http://hdl.handle.net/20.500.12066/6036
Suggested 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.
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products, 2nd Edition [61]

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