UNI EN ISO 19343 : 2017
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Current
The latest, up-to-date edition.
MICROBIOLOGY OF THE FOOD CHAIN - DETECTION AND QUANTIFICATION OF HISTAMINE IN FISH AND FISHERY PRODUCTS - HPLC METHOD
Published date
05-10-2017
ISO 19343:2017 specifies a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.
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