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SRPS ISO 5514:2002

Soya bean products — Determination of cresol red index

Oct 18, 2002
Oct 18, 2002
95.99   Withdrawal of Standard   Mar 20, 2013

General information

95.99     Mar 20, 2013

ISS

E034-2,11

International Standard

65.120     67.200.20  

Serbian  

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Scope

The method permits an assesment of the degree to which products derived from soya beans have been cooked. It consists in mixing of a ground test portion with a standard cresol red solution, followed by spectrophotometric determination of the residual colouring material in the solution aftzer a specified time by comparison with the initial cresol red solution.

Life cycle

NOW

WITHDRAWN
SRPS ISO 5514:2002
95.99 Withdrawal of Standard
Mar 20, 2013

Related project

Adopted from ISO 5514:1979