Сыры и плавленные сыры. Определение общего содержания фосфора. Спектрометрический метод молекулярной абсорбции
Название (англ.):
Cheese and processed cheese products; Determination of total phosphorus content; Molecular absorption spectrometric method
Описание (англ.):
Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.
Дата регистрации:
10.06.84
Дата введения:
01.06.84
Код КГС:
Н19
Код ОКСТУ:
9209;9224;9225
Код ОКС(МКС):
67.100.30
Код ОКП:
9209;9224;9225
Нормативные ссылки:
DIN 10324-1990, NEQ*NF V04-284-1985, EQV*LMBG L 03.00-17-1990, NEQ*BS 770 PART 6(1984/BSI), EQV
Ключевые слова:
AGRICULTURAL PRODUCTS CHEESE CHEMICAL ANALYSIS CHEMICAL ANALYSIS AND TESTING DAIRY PRODUCTS DETERMINATION OF CONTENT PHOSPHORUS PROCESSED CHEESE SPECTROPHOTOMETRIC ANALYSIS SPECTROPHOTOMETRY CHEMICAL ANALYSIS AND TESTIN