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

  • Status :  Withdrawn
    Publication date : 1979-05
  • Edition : 1
    Number of pages : 2
  • :
    ISO/TC 34/SC 2
    Oleaginous seeds and fruits and oilseed meals
  • 65.120
    Animal feeding stuffs

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