Difference between revisions of "Accredited Laboratory Program (ALP)"

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The '''Accredited Laboratory Program''' accredits nonfederal analytical [[chemistry]] laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
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==References==
 
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[http://www.fsis.usda.gov/Help/glossary-A/index.asp USDA Index]
 
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[[Category:Food Terms]]
 

Revision as of 01:27, September 6, 2011

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