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Reagents and Standards for the Meat and Fish Industry

Author: John Barron on behalf of Reagecon Diagnostics Ltd

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Reagecon recognise that the growth in the use of standards 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 Meat & Fish. Examples of the Official Methods of Analysis of AOAC International, 19TH Edition 2012 Volume 2 include 937.09 Salt (Sodium Chloride) in Seafood and 981.10 Crude Protein in Meat.

 

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