1. A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation. (15th December 2017) Authors: Qiao, Lu; Tang, Xiuying; Dong, Jun Journal: Food chemistry Issue: Volume 237(2017) Page Start: 1179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗