SOP Mandarin in Orange Bioanalyser
Description
Standard operating procedure for determining Mandarin juice in Orange juice
Scope
This method is applicable to freshly squeezed and concentrate-derived processed fruit juices. The DNA extraction method may be applied to different juices.
Author(s)
Prepared by: Dr Angus I Knight, Leatherhead Food Research
Date March 2010
Approval status
Approved by Additives and Authenticity Methodology Working Group (November 2009)
Copyright
Contains public sector information licensed under the Open Government Licence v3.0.
File Name: | SOP Mandarin in Orange Bioanalyser.pdf |
File Size: | 132.27 KB |
File Type: | application/pdf |
Created Date: | 31-01-2016 |
Last Updated Date: | 01-02-2016 |