Reagents and Standards for the Meat and Fish Industry
Jun 25 2015 Read 3827 Times
Author: John Barron on behalf of Reagecon Diagnostics Ltd
Reagecon recognise that the growth in the use of standards requires an innovative approach to the presentation of our products. By clicking on the link below, the reader will find a specific catalogue detailing standards, reagents and indicators required for the analysis of Meat & Fish. Examples of the Official Methods of Analysis of AOAC International, 19TH Edition 2012 Volume 2 include 937.09 Salt (Sodium Chloride) in Seafood and 981.10 Crude Protein in Meat.
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