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NF EN 13191-1 : 2000

Current

Current

The latest, up-to-date edition.

NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 1: DETERMINATION OF TOTAL BROMIDE AS INORGANIC BROMIDE

Published date

12-01-2013

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Avant-propos
1 Domaine d'application
2 Références normatives
3 Principe
4 Réactifs
5 Appareillage
6 Mode opératoire
7 Évaluation des résultats
8 Essai de confirmation
9 Fidélité
10 Rapport d'essai
Annexe A (informative) - Exemples de conditions d'exploitation
         de chromatographie en phase gazeuse appropriées
Annexe B (informative) - Données de fidélité
Bibliographie

Defines a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. In general, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. Applies to carrots, beets, chicory, endives, lettuce, cereal grains, spinach, potato, tomato and strawberries. Has been validated in an interlaboratory test on lettuce.

DevelopmentNote
Indice de classement: V03-092-1 Supersedes NFV 03 092-1 (02/2004)
DocumentType
Standard
PublisherName
Association Francaise de Normalisation
Status
Current
Supersedes

Standards Relationship
DIN EN 13191-1:2000-10 Identical
EN 13191-1:2000 Identical
BS EN 13191-1:2000 Identical
UNE-EN 13191-1:2000 Identical
UNI EN 13191-1 : 2001 Identical

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