AOAC ISPAM Food Allergen WG Meeting Book (12-15-16)

Markus L: Laura, I need to look for that but I think this is dried NIST material

Laura Allred: ah, not protein?

France Cho: The average moisture of whole egg can be used. E-mail me of you need help.

Laura Allred: yes, Markus, that's 0.5 ppm whole dried egg, which converts to 0.13 ppmegg white protein

Laura Allred: you can make incurred baked goods

Laura Allred: sounds good