I.S. EN 1988-2:1988
Current
The latest, up-to-date edition.
FOODSTUFFS - DETERMINATION OF SULFITE - PART 2: ENZYMATIC METHOD
Hardcopy , PDF
English
01-01-1988
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Calculation
8 Precision
9 Test report
Annex A (informative) Bibliography
Annex B (informative) Precision data
Defines an enzymatic procedure for determining the sulfite content, expressed as sulfur dioxide, in foodstuffs. Other sulfur-containing substances, eg sulfate, sulfide or thiosulfate do not conflict with the determination. Does not apply to cabbages, dried garlic, dried onions, ginger, leeks and soy protein. Does not include specified products where other standards exist.
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| EN 1988-2:1998 | Identical |
| BS EN 1988-2:1998 | Identical |
| DIN EN 1988-2:1998-05 | Identical |
| UNE-EN 1988-2:2000 | Identical |
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