AS 1383 – Methods for the chemical examination of eggs and egg products
Describes procedures for the preparation of samples, interpretation of results, and methods for the determination of total solids, nitrogen, lipids, reducing substances, alpha-amylase Haenni value, pH value, chloride, Haugh unit value, headspace gas composition. Procedures for the assessment of flavour and yolk colour are also described.
Product Details
Edition:
1st
Published:
11/01/1974
ISBN(s):
0726202258
Number of Pages:
52
File Size:
1 file , 1.3 MB
Product Code(s):
10142683, 10142673, 10142702
Note:
This product is unavailable in Ukraine, Russia, Belarus
