FOODSTUFFS - DETERMINATION OF SULFITE - PART 2: ENZYMATIC METHOD

Published date

12-01-2013

Publisher

Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Calculation
8 Precision
9 Test report
Annex A (informative) Bibliography
Annex B (informative) Precision data

Defines an enzymatic procedure for determining the sulfite content, expressed as sulfur dioxide, in foodstuffs. Other sulfur-containing substances, eg sulfate, sulfide or thiosulfate do not conflict with the determination. Does not apply to cabbages, dried garlic, dried onions, ginger, leeks and soy protein. Does not include specified products where other standards exist.

DocumentType	Standard
PublisherName	Belgian Standards
Status	Current

Standards	Relationship
UNE-EN 1988-2:2000	Identical
EN 1988-2:1998	Identical
BS EN 1988-2:1998	Identical
DIN EN 1988-2:1998-05	Identical
UNI EN 1988-2 : 1998	Identical

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NBN EN 1988-2 : 1998

FOODSTUFFS - DETERMINATION OF SULFITE - PART 2: ENZYMATIC METHOD

Table of Contents

Abstract

General Product Information

International Equivalents

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