AS 1383-1974
Withdrawn
Methods for the chemical examination of eggs and egg products
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
English
11-01-1974
11-11-2019
SECTION 1 - SCOPE AND GENERALSECTION 2 - PREPARATION OF SAMPLESSECTION 3 - INTERPRETATION OF RESULTSSECTION 4 - DETERMINATION OF TOTAL SOLIDSSECTION 5 - DETERMINATION OF NITROGENSECTION 6 - DETERMINATION OF LIPIDSSECTION 7 - DETERMINATION OF REDUCING SUBSTANCESSECTION 8 - DETERMINATION OF HAENNI VALUE (SOLUBILITY INDEX)SECTION 9 - DETERMINATION OF PH VALUESECTION 10 - ASSESSMENT OF FLAVOURSECTION 11 - DETERMINATION OF ALPHA-AMYLASESECTION 12 - DETERMINATION OF CHLORIDESECTION 13 - ASSESSMENT OF YOLK COLOURSECTION 14 - DETERMINATION OF HAUGH UNIT VALUESECTION 15 - DETERMINATION OF HEADSPACE GAS COMPOSITIONAPPENDIX A - BUFFER REAGENTS FOR DETERMINATION OF PH VALUE
Describes procedures for the preparation of samples, interpretation of results, and methods for the determination of total solids, nitrogen, lipids, reducing substances, alpha-amylase Haenni value, pH value, chloride, Haugh unit value, headspace gas composition. Procedures for the assessment of flavour and yolk colour are also described.
| Committee |
FT-024
|
| DocumentType |
Standard
|
| ISBN |
0 7262 0225 8
|
| Pages |
52
|
| ProductNote |
Withdrawn 11-11-2019.
|
| PublisherName |
Standards Australia
|
| Status |
Withdrawn
|
| Supersedes |
This standard describes the preparation of samples for examination, and methods for the chemical examination of eggs and egg products.
Reconfirmed 1993
| AS 1918-1992 | Methods for sampling eggs and egg products |
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