Resumen
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.
Informaciones generales
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Estado: RetiradaFecha de publicación: 1979-05Etapa: Retirada de la Norma Internacional [95.99]
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Edición: 1Número de páginas: 2
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Comité Técnico :ISO/TC 34/SC 2
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