This document specifies a method of determining the urease activity of products derived from soya beans. The method allows inadequate cooking of these products to be detected.
It is applicable to products having a urease activity of less than 1 mg of nitrogen per gram of product as received, under the conditions specified. For more active products, the method is applicable provided that the mass of the test portion is reduced (see 9.1).
Текущий статус : PublishedДата публикации : 2018-07
Версия : 3
Технический комитет:Oleaginous seeds and fruits and oilseed meals
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