NEN-EN 13191-1
Non fatty foods - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
inactive
| Organization: | NEN |
| Publication Date: | 1 May 1998 |
| Status: | inactive |
| Page Count: | 10 |
| ICS Code (General methods of tests and analysis for food products): | 67.050 |
scope:
Specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce.
Document History
June 1, 2000
Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
Specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue...
NEN-EN 13191-1
May 1, 1998
Non fatty foods - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
Specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue...