AS 1383-1974
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
Methods for the chemical examination of eggs and egg products
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
11-11-2019
English
01-11-1974
Important note : Users cannot be edited or removed once added to your Multi user PDF.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Withdrawn 11-11-2019.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Withdrawn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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