a)

Protein.....................................................................................................

$8.00

C

b)

Moisture..................................................................................................

6.00

C

c)

Salt..........................................................................................................

7.00

C

d)

Fat..........................................................................................................

10.00

C

e)

Nitrite (Semi-Quantitative).......................................................................

9.00

C

f)

Nitrite (Qualitative)..................................................................................

7.00

C

g)

Nonfat Dry Milk......................................................................................

9.00

C

h)

Cereal (Qualitative)..................................................................................

7.00

C

i)

Soy Flour (Semi-Quantitative)..................................................................

7.00

C

j)

Sulfite (Qualitative)...................................................................................

7.00

C

k)

Ascorbate (Qualitative)............................................................................

7.00

C

l)

Borate (Qualitative)..................................................................................

7.00

C

m)

Extraneous material..................................................................................

6.00

C

n)

Nitrite cures/pickles.................................................................................

13.00

C

o)

Cereal (Quantitative)................................................................................

9.00

C

p)

Nitrite (Quantitative)................................................................................

13.00

C

q)

Protein Fat Free (PFF)............................................................................

24.00

C

r)

Benzoate (Quantitative)............................................................................

21.00

C

s)

Species....................................................................................................

36.00

C

t)

Antibiotic residue.....................................................................................

16.00

C