Name: NBN EN ISO 9233-1 : 2013 - CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND (ISO 9233-1:2007 INCLUDING AMD 1:2012)
Brand: Belgian Standards

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CHEESE, CHEESE RIND AND PROCESSED CHEESE - DETERMINATION OF NATAMYCIN CONTENT - PART 1: MOLECULAR ABSORPTION SPECTROMETRIC METHOD FOR CHEESE RIND (ISO 9233-1:2007 INCLUDING AMD 1:2012)

Published date

08-08-2013

Publisher

Belgian Standards

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Describes a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm[2].