This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, water-soluble colouring agents in meat and meat products.The following colouring agents can be detected with the method:TartrazineQuinoline YellowSunset Yellow FCAmaranthPonceau 4RErythrosinePatent Blue VIndigotineBrilliant Black PNBlack 7984Fast Green FCFBlue VRS Synonyms and identity numbers of these colouring agents are listed in annex A.The plant colours and pla...
[PDF.gj98] ISO 13496:2000, Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography Rating: 4.81 (415 Votes)
ISO 13496:2000, Meat and ISO TC 34/SC 6 pdf download ISO 13496:2000, Meat and ISO TC 34/SC 6 audiobook ISO 13496:2000, Meat and ISO TC 34/SC 6 review ISO 13496:2000, Meat and ISO TC 34/SC 6 summary ISO 13496:2000, Meat and ISO TC 34/SC 6 textbooks ISO 13496:2000, Meat and ISO TC 34/SC 6 Free
You easily download any file type for your gadget.ISO 13496:2000, Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography | ISO TC 34/SC 6. A good, fresh read, highly recommended.
