ISO 2918:1975
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Meat and meat products — Determination of nitrite content (Reference method)
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English, French
09-01-1975
The 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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