NS EN ISO 9233-2 : 2013
Current
Current
The latest, up-to-date edition.
CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 2: HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC METHOD FOR CHEESE, CHEESE RIND AND PROCESSED CHEESE (ISO 9233-2:2007 INCLUDING AMD 1:2012)
Published date
19-09-2013
Defines a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm[2].
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