SS-EN-13191-2 › Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide
SS-EN-13191-2
-
EDITION 1
-
CURRENT
Document Center Inc. is an authorized dealer of SIS standards.
The following bibliographic material is provided to assist you with your purchasing decision:
The following bibliographic material is provided to assist you with your purchasing decision:
This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues 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 cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in interlaboratory studies on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts [1], [2].
To find similar documents by classification:
67.040 (Food products in general)
This document comes with our free Notification Service, good for the life of the document.
This document is available in either Paper or PDF format.
Designation Name
SS-EN 13191-2
Revision Level
EDITION 1
Status
Current
Publication Date
Nov. 10, 2000
Language(s)
English
Page Count
12
International Equivalent
EN 13191-2:2000 IDT