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Hello Everyone
Is there anybody who is familiar with Mojonnier method for %Fat & %Total Solid in comparison to quick method?
(Or in another word, validating quick method using Mojonnier method for the above parameter?
Esp. in dairy industry. Please share your experience on your method validation, pretty please.
Thank you very much in advance
Is there anybody who is familiar with Mojonnier method for %Fat & %Total Solid in comparison to quick method?
(Or in another word, validating quick method using Mojonnier method for the above parameter?
Esp. in dairy industry. Please share your experience on your method validation, pretty please.
Thank you very much in advance