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EVS-EN 13191-2:2000

Non-fatty foods - Determination of bromide residues - Part 2: Determination of inorganic bromide

General information
Valid from 01.11.2000
Base Documents
EN 13191-2:2000
Directives or regulations
None
Standard history
Status
Date
Type
Name
01.11.2000
Main
This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues 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 cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in an interlaboratory study on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts.
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