Résumé
The method permits an assesment of the degree to which products derived from soya beans have been cooked. It consists in mixing of a ground test portion with a standard cresol red solution, followed by spectrophotometric determination of the residual colouring material in the solution aftzer a specified time by comparison with the initial cresol red solution.
Informations générales
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État actuel: AnnuléeDate de publication: 1979-05Stade: Annulation de la Norme internationale [95.99]
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Edition: 1Nombre de pages: 2
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Comité technique :ISO/TC 34/SC 2
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