Description

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