Abstract
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.
General information
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Status: WithdrawnPublication date: 1979-05Stage: Withdrawal of International Standard [95.99]
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Edition: 1Number of pages: 2
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Technical Committee :ISO/TC 34/SC 2
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