Analyse
de Composition
Original
|
No
|
Param糲e
test纯font> |
M賨ode
|
Résultat
|
|
1
|
Total mati籥s
grasses (%) |
AOAC
(1997): 948.22 |
1.42
|
|
2
|
Prot訮es (N.6.25)
(%) |
AOAC
(1997): 991.30 |
8.25
|
|
3
|
Minéraux
(%) |
AOAC
(1997): 920.100 |
2.29
|
|
4
|
Contenu Starch
(%) |
Bertrand
|
70.22
|
|
5
|
Contenu NaCl(%)
|
Mohz
|
1.87
|
|
6
|
Degr矤'humidit瞍
(%) |
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
|
Place Totale
�0OC/ 72 h/g |
NFV
08 - 011 |
2,5.101
|
|
10
|
Total de 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
|
Production d'organismes
AnacrobicmicroH2S/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 moule 25OC/
72 h/g |
TCVN
4993 89 |
<10
|
|
18
|
Contenu de Glucides
(% de glucose) |
Bertrand
|
78.02
|
|
