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Normas BSI – AENOR
BS EN 13191-1:2000

BS EN 13191-1:2000

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

Fecha:
2000-08-15 /Under Review
Comité:
AW/275
Equivalencias internacionales:

EN 13191-1:2000

Resumen:
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).
Keywords:
Contaminants, Food products, Food testing, Bromides, Chemical analysis and testing, Gas chromatography, Determination of content
129,17
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