Cite
HARVARD Citation
Qiao, L. et al. (2017). A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation. Food chemistry. pp. 1179-1185. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Qiao, L. et al. (2017). A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation. Food chemistry. pp. 1179-1185. [Online].