ASH
a word generally employed in food analysis to designate the mineral components (salts, etc.), as they form the residue or "ash" left after the application of heat sufficient to destroy all combustible components. See FOOD VALUES.
a word generally employed in food analysis to designate the mineral components (salts, etc.), as they form the residue or "ash" left after the application of heat sufficient to destroy all combustible components. See FOOD VALUES.