This standard was last reviewed and confirmed in 2021.
Therefore this version remains current.
Abstract
PreviewThe method is applicable to cereals and cereal products as well as to certain products containing less the 1 % of crude fibre. It consists in boiling with a mixture of acetic acid, nitric acid and trichloroacetic acid (after any necessary grinding and defatting). Then separation and washing of the insoluble residue on a filter crucible. Drying and weighing of the insoluble residue, and determination of the loss of mass on incineration.
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Status: PublishedPublication date: 1981-06
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Edition: 1Number of pages: 4
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- ICS :
- 67.050 General methods of tests and analysis for food products
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