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BSI BS EN 13191-2:2000

Non-fatty food. Determination of bromide residues -- Determination of inorganic bromide
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BSI BS EN 13191-2:2000

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

PUBLISH DATE 2000
BSI BS EN 13191-2:2000

This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues 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 cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables.

It has been validated in an interlaboratory study on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts (1), (2).

SDO BSI: British Standards Institution
Document Number EN 13191-2
Publication Date Aug. 15, 2000
Language en - English
Page Count
Revision Level
Supercedes
Committee AW/275
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