NF EN ISO 9233-1 : 2018
Current
The latest, up-to-date edition.
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1 : molecular absorption spectrometric method for cheese rind
Hardcopy
English - French
13-07-2018
This document specifies a method for determining the content of natamycin present in the cheese crust greater than 0.5 mg / kg and the mass, expressed surface-wise, of natamycin in the cheese crust greater than 0, 03 mg / dm2. NOTE The method may also be suitable for detecting the migration of natamycin into the interior of the cheese.
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