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Norm

ÖNORM EN 13191-1

Issue date: 2000 09 01

Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide

This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide...
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Valid
Publisher:
Austrian Standards International
Format:
Digital | 9 Pages
Language:
German | English | Download GER/ENG
Optionally co-design standards:
Committee 205: Food and animal feeding stuffs analysis
ICS
67.050
Topics
Agriculture & food, Food technology, General methods of tests and analysis for food products
This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce [1].
ÖNORM EN 13191-1
2000 09 01
Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorg...
Norm
↖
Norm
ÖNORM EN ISO 3696
Issue date : 1995 08 01
Water for analytical laboratory use - Specifications and test methods (ISO 3696:1987)