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
- Published:
- 01/01/1974
- File Size:
- 1 file , 1.3 MB
