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Normas DIN – AENOR
DIN EN ISO 16035:2005-11

DIN EN ISO 16035:2005-11

Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003); German version EN ISO 16035:2005

Corps gras d'origines animale et végétale - Dosage des hydrocarbures halogénés à bas point d'ébullition dans les huiles comestibles (ISO 16035:2003); Version allemande EN ISO 16035:2005

Tierische und pflanzliche Fette und Öle - Bestimmung von niedrig siedenden halogenierten Kohlenwasserstoffen in Speiseölen (ISO 16035:2003); Deutsche Fassung EN ISO 16035:2005

Fecha:
2015-11 /Active
Equivalencias internacionales:

BVL L 13.04-1 (2006-12)

EN ISO 16035 (2005-08)

ISO 16035 (2003-04)

Relación con otras normas DIN:
Resumen:
This document specifies a method for the determination of low-boiling halogenated hydrocarbons by means of static headspace gas chromatography. Halogenated hydrocarbon solvents are ubiquitously distributed toxic compounds. The method is applicable to all edible fats and oils to determine these compounds in the range 0,01 mg/kg to 0,2 mg/kg.
Keywords:
Agricultural products, Animal fats, Animal oils, Chemical analysis and testing, Cooking oils, Definitions, Determination, Determination of content, Edible oils, Fats, Food products, Gas chromatography, Halogenated hydrocarbons, Low-boiling, Mathematical calculations, Oils, Reagent solutions, Reagents, Sampling methods, Testing, Vegetable fats, Vegetable oils
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