NEN ISO 2917 : 2000
Current
Current
The latest, up-to-date edition.
MEAT AND MEAT PRODUCTS - MEASUREMENT OF PH (REFERENCE METHOD)
Published date
01-12-2013
Publisher
Defines the reference method for measuring the pH of all kinds of meat and meat products, including poultry. Applicable to products which may be homogenized and also to non-destructive measurements on carcass meat, quarters and muscles.
Sorry this product is not available in your region.
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.