Part 1

 

 
  • Determination of the levels of Aflatoxin in Pcanut Butter Using the Aflaprep Immunoaffinity Column Clean-up Procedure Collaborative Trial
    FM.Womer, ALPatey and R Wood

1

 

 

MAFF Validated Methods for the Analysis of Foodstuffs, Produced by the Ministry of Agriculture, Fisheries and Food, Food Safety Directorate, Food Science Laboratory, Colney Lane Norwich, England

 
  • No V0 Introduction, General Considerations and Analytical Quality Control

11
  • No Vl Dietary Fibre (Colorimetry)

17
  • No V2 Dietary Fibre (GLC)

25
  • No V3 Erucic Acid in Oils and Fats

37
  • No V4 Biphenyl and 2-hydroxybiphenyl in Citrus Fruits

43

 

 

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Part 2

 

 
  • The Determination of Sugars by Classical Procedures: Collaborative Trial
    P Brereton, MJ Scottor and R Wood

51

 

 

MAFF Validated Methods for the Analysis of Foodstuffs, Produced by the Ministry of Agriculture, Fisheries and Food, Food Safety Directorate, Food Science Laboratory, Colney Lane Norwich, England

 
  • No V5 Moisture in Cocoa and Chocolate Products

63
  • No V6 Ash in Cocoa and Chocolate Products

69
  • No V7 Unsaponifrable Matter in Coooa and Chocolate Products

73
  • No V8 Acidity in Cocoa and Chocolate Products

79
  • No V9 Total Fat in Cocoa and Chocolate Products

83
  • No V10 Milk Fat in Cocoa and Chocolate Products

89
  • No Vll Loss of Mass on Drying of Quick Frozen French Fried Potatoes

95
  • No Vl2 Ice Glaze on Quick Frozen Fish Fillets

99

 

 

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Part 3

 

 
  • The Differentiation of Fresh and Frozen-thawed Poultry Meat by the Determination of the beta-Hydroxyacyl-CoA-Dehydrogenase (HADH) Activity of Chicken Breast Press Juice : Collaborative Trial.
    MBillington et al

103

 

 

MAFF Validated Methods for the Analysis of Foodstuffs, Produced by the Ministry of Agriculture, Fisheries and Food, Food Safety Directorate, Food Science Laboratory, Colney Lane Norwich, England

 
  • No V13 Ice-glaze on Quick Frozen Prawns

117
  • No V14 Ice-glaze on Quick Frozen Prawns

123
  • No V15 Soluble Solids in Vinegar

129
  • No V16 Total Fat in Mayonnaise

133
  • No V17 Egg Yolk in Mayonnaise

139
  • No V18 Vinyl Chloride in Foods

145

 

 

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Part 4

 

 
  • Determination of Papain in Raw Meat: Collaborative Trial
    JG Sargearrt and R Wood

155

 

 

MAFF Validated Methods for the Analysis of Foodstuffs, Produced by the Ministry of Agriculture, Fisheries and Food, Food Safety Directorate, Food Science Laboratory, Colney Lane Norwich, England

 
  • No V19 Acidity in Honey

171
  • No V20 Ash in Honey

177
  • No V21 Moisture in Honey

183
  • No V 22 Water-Insoluble Solids in Honey

189
  • No V23 Hydroxymethylfurfural (HMF) in Honey

195
  • No V24 Insoluble Matter in Instant Coffee

201

 

 

Index to Volume 28

207

 

 

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