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AACC Approved Methods of Analysis, 11th Edition - AACC Method 30-18.01. Crude Fat in Egg Yolk by Acid Hydrolysis

AACC Approved Methods of Analysis, 11th Edition

Crude Fat

AACC Method 30-18.01
Crude Fat in Egg Yolk by Acid Hydrolysis

VIEW METHOD

Objective
This method determines amount of crude fat in egg yolk and dried whole egg by acid hydrolysis.