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Reagents and Standards for the Meat and Fish Industry

Laboratory products

Reagents and Standards for the Meat and Fish Industry

25 Jun, 2015

Published over 11 years ago. See the latest and most current information on Laboratory products.

John Barron

1 min 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.

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