Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.
Текущий статус : WithdrawnДата публикации : 1984-05
Версия : 2Число страниц : 3
Технический комитет:Milk and milk products