717067

ISO 2962:1984

Cheese and processed cheese products -- Determination of total phosphorus content -- Molecular absorption spectrometric method

standard by International Organization for Standardization , 06/01/1984

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Full Description

Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.

 

Product Details

Published:
06/01/1984
Number of Pages:
3
File Size:
1 file , 680 KB
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 2962:2010


    Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method

    • Most Recent

  2. ISO 2962:1984

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    Cheese and processed cheese products -- Determination of total phosphorus content -- Molecular absorption spectrometric method

    • Historical Version