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AACC International Approved Methods - AACC Method 40-33.01. Chlorides in Yeast Foods -- Quantitative Method

AACC International Approved Methods

Inorganic Constituents

AACCI 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.