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EVS-EN 13191-2:2000

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

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

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