AS 1383

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