Back

EVS-EN 13191-1:2000

Non-fatty foods - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide

General information
Valid from 01.11.2000
Base Documents
EN 13191-1:2000
Directives or regulations
None
Standard history
Status
Date
Type
Name
01.11.2000
Main
This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromide present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromide. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce.
*
*
*
PDF
7.76 € incl tax
Paper
7.76 € incl tax
Price: 2.40 € incl tax
Standard monitoring
Customers who bought this item also bought
Main

EVS-EN 13191-2:2000

Non-fatty foods - Determination of bromide residues - Part 2: Determination of inorganic bromide
Newest version Valid from 01.11.2000
Main

EVS-EN 15055:2006

Non fatty foods - Determination of chlormequat and mepiquat - LC-MS/MS method
Newest version Valid from 05.07.2006