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Microbiology of the food chain - Detection and quantification of histamine in fish and fishery products - HPLC method (ISO 19343:2017)
Translate name
STANDARD published on 1.10.2017
Designation standards: ÖNORM EN ISO 19343
Publication date standards: 1.10.2017
SKU: NS-798255
The number of pages: 21
Approximate weight : 63 g (0.14 lbs)
Country: Austrian technische Norm
Category: Technical standards ÖNORM
Dieses Dokument legt ein Hochleistungsflüssigkeitschromatografie-Verfahren (HPLC-Verfahren; en: high performance liquid chromatography method) fest, um Histamin in Fisch und Fischereierzeugnissen (Fischsauce, in Salzwasser eingelegter, durch Enzyme gereifter Fisch usw.), der/die für die menschliche Ernährung bestimmt ist/sind, zu untersuchen.
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