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FOODSTUFFS - DETERMINATION OF SULFITE - PART 1: OPTIMIZED MONIER-WILLIAMS METHOD

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-1998

Publisher

National Standards Authority of Ireland

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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 Precision
8 Test report
Annex A (informative) Bibliography
Annex B (informative) Precision data

Defines a distillation procedure for determining the sulfite content, expressed as dioxide, in foodstuffs, where the sulfite content is at least 10 mg/kg. Applies in the presence of other volatile sulfur compounds. Does not apply to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins, nor does it include specified products for which other standards exist.

DocumentType	Standard
Pages	14
PublisherName	National Standards Authority of Ireland
Status	Current

Standards	Relationship
UNI EN 1988-1 : 1998	Identical
EN 1988-1:1998	Identical
BS EN 1988-1:1998	Identical
DIN EN 1988-1:1998-05	Identical
UNE-EN 1988-1:2000	Identical