ISO/TS 19046-1:2017 PDF
Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 10
- Дата публикации:
- 16 мая 2017 г.
- Издание:
- ISO TS 19046 edition 1 version 1
- ICS:
- 67.100.01
ISO/TS 19046-1| IDF/RM 233-1:2017 specifies a method for the determination of propionic acid level in cheese, using gas chromatography.
Abstract
Overview
ISO/TS 19046-1:2017 | IDF/RM 233-1:2017 specifies a laboratory method for the determination of in cheese using . The Technical Specification defines sample preparation, extraction, chromatographic separation and quantification using an . Results are reported as mass fraction (mg/100 g cheese). This method supports quality control, regulatory testing and research in dairy laboratories.
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