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Analysis
Record
Original
Sheet 
|
No
|
Test items
|
Method
|
Results
|
|
1
|
Total fat (%)
|
AOAC (1997): 948.22
|
1.42
|
|
2
|
Protein (N.6.25) (%)
|
AOAC (1997): 991.30
|
8.25
|
|
3
|
Mineral (%)
|
AOAC (1997): 920.100
|
2.29
|
|
4
|
Starch content (%)
|
Bertrand
|
70.22
|
|
5
|
NaCl content (%)
|
Mohz
|
1.87
|
|
6
|
Moisture content (%)
|
AOAC (1997): 925.10
|
14.06
|
|
7
|
Kilo Joules/ 100 g
|
3 QTTN 50: 1987
|
1470
|
|
8
|
Kilo calories/ 100g
|
3 QTTN 50: 1987
|
352
|
|
9
|
Total place count at 30OC/ 72 h/g
|
NFV 08 - 011
|
2,5.101
|
|
10
|
Total Coliform 30OC/ 72 h/g
|
NFV 08 015
|
<10
|
|
11
|
Coliform focalis 44OC/ 24 h/g
|
NFV 08 017
|
<10
|
|
12
|
E.Coli/g
|
NFV 08 017
|
(-)
|
|
13
|
Staph, aurues/g
|
NFV 08 014
|
(-)
|
|
14
|
Anacrobicmicro organism producing H2S/g
|
3 QTTN 140 91
|
<1
|
|
15
|
Salmonella/ 25g
|
NFV 08 052
|
(-)
|
|
16
|
Total yeast 25OC/ 72 h/g
|
TCVN 4993 - 89
|
<10
|
|
17
|
Total mould 25OC/ 72 h/g
|
TCVN 4993 89
|
<10
|
|
18
|
Glucide content (% as glucose)
|
Bertrand
|
78.02
|
|
|
|
|
No
|
Specifications
|
Result
|
|
1
|
pH (1%)
|
3.96
|
|
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