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EVS-EN 13191-1:2000

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

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Kehtiv alates 01.11.2000
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EN 13191-1:2000
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Standardi ajalugu
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Kuupäev
Tüüp
Nimetus
01.11.2000
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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.
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EVS-EN 13191-2:2000

Non-fatty foods - Determination of bromide residues - Part 2: Determination of inorganic bromide
Uusim versioon Kehtiv alates 01.11.2000
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EVS-EN 15055:2006

Non fatty foods - Determination of chlormequat and mepiquat - LC-MS/MS method
Uusim versioon Kehtiv alates 05.07.2006