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Reagents and Standards for Vegetables

Laboratory products

Reagents and Standards for Vegetables

02 Feb, 2016

Published over 10 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 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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