This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method consists in heating a test portion until all organic matter is decomposed and a clear solution is obtained, either with sulphuric acid and nitric acid and in certain cases with hydrogen peroxide, or with sulphuric acid and nitric acid with the addition of perchloric acid.
Status : PublishedPublication date : 1979-02
Edition : 1Number of pages : 3
Technical Committee:Fruits and vegetables and their derived products
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