Reagents and Standards for Vegetables
Feb 02 2016 Read 2829 Times
Reagecon recognise that the growth in the use of standards in the food industry 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 vegetables. Examples of the AOAC International Official methods (19th Edition 2012 Volume 2) include 974.24 for determination of oxalic acid in canned vegetables and 963.27 Peroxidase in frozen vegetables.
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International Labmate July 2019
July 2019
In This Edition Mass Spectrometry & Spectroscopy - 67th ASMS Conference on Mass Spectrometry and Allied Topics - Modular MS Bench System with Integrated Gas Supply for Sciex LC-MS/MS Unveile...
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AACC Annual Meeting & Clinical Lab Expo
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Aug 25 2019 San Diego, CA, USA
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