UNI EN 16618 : 2015
Current
The latest, up-to-date edition.
FOOD ANALYSIS - DETERMINATION OF ACRYLAMIDE IN FOOD BY LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY (LC-ESI-MS/MS)
06-25-2015
Defines a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS).
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