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Common methods of analysis for meat and poultry products

Common methods of analysis for meat and poultry products. Water AOAC 1. Oven drying weigh 2 - 5g. into cellulose thimbles or aluminum pans dry at 100 - 102 o F for 16 - 18 hrs. cool in dessicator reweigh weight lost calculated and reported ~ $2000. AOAC oven options.

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Reference fat - PowerPoint PPT Presentation

Common methods of analysis for meat and poultry products