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Cheese, cheese rind and processed cheese. Determination of natamycin content Molecular absorption spectrometric method for cheese rind
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Available format(s): Hardcopy, PDF
Language(s): English
Published date: 30-06-2013
Publisher: British Standards Institution
ISO 9233-1|IDF 140-1:2007 specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm2.
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