Reagents and Standards for the Meat and Fish Industry
Jun 25 2015 Read 3827 Times
Author: John Barron on behalf of Reagecon Diagnostics Ltd
Free to read
This article has been unlocked and is ready to read.
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.
Do you like or dislike what you have read? Why not post a comment to tell others / the manufacturer and our Editor what you think. To leave comments please complete the form below. Providing the content is approved, your comment will be on screen in less than 24 hours. Leaving comments on product information and articles can assist with future editorial and article content. Post questions, thoughts or simply whether you like the content.
In This Edition Chromatography - The Purification of Crown Ether Samples by a Quaternary Solvent Flash Chromatography System - New Wettable Phase Thrives in Water - Reduced Surface Activity...
View all digital editions
Feb 26 2020 Guanghzou, China
Mar 01 2020 Chicago, IK, USA
Mar 04 2020 Beijing, China
Mar 05 2020 New Delhi, India
Mar 11 2020 Guangzhou, China