Abstract 

Specifies a method which is suitable to control a maximum tolerance of natamycin on the cheese rind at a content of 1 mg/dm^2. The limit of detection is 0,5 mg/kg. Describes reagents, apparatus, sampling, and test procedure. Annex A is for information only.


General information

  • Status :  Withdrawn
    Publication date : 1991-09
  • Edition : 1
    Number of pages : 10
  • :
    ISO/TC 34/SC 5
    Milk and milk products
  • 67.100.30
    Cheese

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