Madelon, the Quantab procedure should work. Check out the procedure I have
described for smoked fish at:
http://seagrant.orst.edu/sgpubs/onlinepubs/i00003.pdf
(until May 24th, 2002)
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0369
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On Behalf
Of Madelon Mottet
Sent: Saturday, May 18, 2002 11:50 AM
To: seafood@ucdavis.edu
Subject: measuring salt content of caviar
Does anyone have a method that they would recommend for measuring the
salt content of caviar?
What specific equipment and/or methods give reliable results without
endless recalibrations.
Madelon Mottet
This archive was generated by hypermail 2b29 : Mon May 20 2002 - 08:52:06 PDT