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Importance of harmonised sample preparation for moisture and protein content determinations in official food control

Yannick Weesepoel1, Erika Silletti1, Martin Alewijn1

  • 1Wageningen Food Safety Research, Part of Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands.

Food Chemistry
|August 7, 2019
PubMed

Keywords:
Moisture contentPoultry meatProficiency testProtein contentSample homogenisation

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