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.
Текущий статус : WithdrawnДата публикации : 1979-05
Версия : 1
Технический комитет:Oleaginous seeds and fruits and oilseed meals