SS-EN-13191-1 › Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
SS-EN-13191-1
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EDITION 1
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CURRENT
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This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce [1].
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67.040 (Food products in general)
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Designation Name
SS-EN 13191-1
Revision Level
EDITION 1
Status
Current
Publication Date
Nov. 10, 2000
Language(s)
English
Page Count
9
International Equivalent
EN 13191-1:2000 IDT