NF EN 119988-2 : 1998
Current
The latest, up-to-date edition.
FOODSTUFFS - DETERMINATION OF SULFITE - PART 2: ENZYMATIC METHOD
12-01-2013
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.
| DevelopmentNote |
Supersedes NFV 03 060 (07/2004)
|
| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| 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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