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CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND
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Available format(s): Hardcopy, PDF
Superseded date: 30-06-2013
Language(s): English
Published date: 01-01-2007
Publisher: British Standards Institution
ForewordForeword1 Scope2 Terms and definitions3 Principle4 Reagents5 Apparatus6 Sampling7 Preparation of test sample8 Procedure9 Calculation and expression of results10 Precision11 Test reportAnnex A (informative) - ExamplesAnnex B (informative) - Results of interlaboratory trialBibliography
Describes 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/dm[2].
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