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AACC Approved Methods of Analysis, 11th Edition - AACC Method 40-33.01. Chlorides in Yeast Foods -- Quantitative Method

AACC Approved Methods of Analysis, 11th Edition

Inorganic Constituents

AACC Method 40-33.01
Chlorides in Yeast Foods -- Quantitative Method

VIEW METHOD

Objective
This method determines chloride content of yeast foods by titration of excess AgNO3.