Your shopping cart is empty!
AS 1383 PDF
Product Code:
Availability:
Availability:
product
In Stock
In Stock
$26.46
$48.11
IN TAX $26.46
IN TAX $26.46
Methods for the chemical examination of eggs and egg products
| Published by | Publication Date | Number of Pages | |
| AS | 11/01/1974 | 52 |
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.
Reviews (0)