The method consists in extracting of a test portion with hot water, precipitating of proteine and filtrating. In presence of nitrits formation of a red cloured complex by adding sulfanilamide and naphthylethylenediamine hydrochloride, and photometric measurement at a wavelength of 538 nm.
Status: PublishedPublication date: 1975-09
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
Buy this standard
|std 1 38|
|std 2 38||Paper|