The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.
Status: PublishedPublication date: 1978-06
Edition: 1Number of pages: 5
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
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|std 1 38|
|std 2 38||Paper|