NF EN 13191-1 : 2000
Current
The latest, up-to-date edition.
NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 1: DETERMINATION OF TOTAL BROMIDE AS INORGANIC BROMIDE
12-01-2013
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)
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DocumentType |
Standard
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PublisherName |
Association Francaise de Normalisation
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Status |
Current
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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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