BS EN ISO 9233-2:2013
Current
Current
The latest, up-to-date edition.
Cheese, cheese rind and processed cheese. Determination of natamycin content High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
Available format(s)
Hardcopy , PDF
Language(s)
English
Published date
07-31-2013
Publisher
ISO 9233-2|IDF 140-2:2007 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm2.
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