NS EN 1988-2 : 1ED 1998

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.