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Standard ÖNORM EN 13191-1 1.9.2000 preview

ÖNORM EN 13191-1

Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide

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STANDARD published on 1.9.2000


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The information about the standard:

Designation standards: ÖNORM EN 13191-1
Publication date standards: 1.9.2000
SKU: NS-756941
The number of pages: 9
Approximate weight : 27 g (0.06 lbs)
Country: Austrian technische Norm
Category: Technical standards ÖNORM

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The category - similar standards:

General methods of tests and analysis for food products

Annotation of standard text ÖNORM EN 13191-1 :

Diese Europäische Norm legt ein gaschromatographisches (GC) Verfahren zur Bestimmung von Bromidrückständen (einschließlich vorhandenem organischem Brom) als anorganisches Bromid in fettarmen Lebensmitteln fest. Im Allgemeinen sind die Höchstmengen auf Bromidion aus allen Quellen bezogen, schließen aber kovalent gebundenes Brom nicht ein. Dieses Verfahren ist anwendbar auf Rüben, Karotten, Chicorée, Endivien, Getreide, Salat, Kartoffeln, Spinat, Erdbeeren und Tomaten. Es ist in einem Ringversuch an Kopfsalat validiert worden.

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