Logo
Login Sign Up
Current Revision

BSI BS EN 13191-1:2000

Non-fatty food. Determination of bromide residues -- Determination of total bromide as inorganic bromide
Best Price Guarantee
Instant

$195.75

2-5 Days

$195.75

SAVE 10%

$352.35


Sub Total (1 Item(s))

$ 0.00

Estimated Shipping

$ 0.00

Total (Pre-Tax)

$ 0.00


View in Library
or
British Standards Institution Logo

BSI BS EN 13191-1:2000

Non-fatty food. Determination of bromide residues -- Determination of total bromide as inorganic bromide

PUBLISH DATE 2000
BSI BS EN 13191-1:2000

This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods.

Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine.

The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries, and tomato.

It has been validated in an interlaboratory test on lettuce (1).

SDO BSI: British Standards Institution
Document Number EN 13191-1
Publication Date Aug. 15, 2000
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/275
Loading...

Failed to load document history.

Publish Date Document Id Type View