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Cheese, cheese rind and processed cheese Determination of natamycin content Part 1: Molecular absorption spectrometric method for cheese rind
Amended by: ISO 9233-1:2007/Amd 1:2012
Available format(s): Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users
Withdrawn date: 26-09-2018
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Published date: 10-12-2007
Publisher: International Organization for Standardization
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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