AN-K-024

Water in smoked fish (salmon, trout)

Summary

The water content of smoked salmon and smoked trout is determined according to Karl Fischer.

Download AN-K-024 (EN)

Contact

Metrohm AG

Ionenstrasse
9100 Herisau

Contact

Find Applications

Refine your search(31)

This application has been tagged under

// Food – animal sources

Determination of antioxidant content with PEG as carrier material

// Food – animal sources // Cosmetic products // EN ISO 6886

Oxidation stability of sausages with PEG

// Food – animal sources // Lipids, fats, oils, waxes // EN ISO 6886

Oxidation stability of sausages after cold extraction

// Food – animal sources // Lipids, fats, oils, waxes // EN ISO 6886

Ion chromatography for food and beverage analysis

// Food – animal sources // AOAC 2016.14 // Food – plant sources

2 / 4