This standard was last reviewed and confirmed in 2018.
Therefore this version remains current.
Abstract
PreviewThe method consists in extracting of a test portion with hot water, precipitating of proteine and filtrating. In presence of nitrits formation of a red cloured complex by adding sulfanilamide and naphthylethylenediamine hydrochloride, and photometric measurement at a wavelength of 538 nm.
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Status: PublishedPublication date: 1975-09
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Edition: 1Number of pages: 3
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- ICS :
- 67.120.10 Meat and meat products
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| Format | Language | |
|---|---|---|
| std 1 40 | ||
| std 2 40 | Paper |
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