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summary
Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind | Status: Confirmed, Current
description
1 Scope
This document specifies a method for the determination in cheese rind of natamycin mass fraction of above 0,5 mg/kg and surface-area-related natamycin mass of above 0,03 mg/dm2.
NOTE It is possible that the method is suitable for detecting migration of natamycin into the cheese.
Details
Publisher
BS
File size
821.87 KB
Pages
24
Format
PDF
Publication date
2018-05-15
ISBN-13
978-0-580-51671-9
ISBN-13 plain
9780580516719
ISBN-10
0580516719
