JS 1279:1999
Meat and meat products - Determination of nitrate content (Reference method)
This standard reference test method for determining nitrates in meat products, the principle is based on the chemical compound extraction (nitrates) using hot water and then precipitate proteins and filtration, followed by reduction of nitrate to nitrite derived using Cadmium metal and then add chemical compounds generate red color is read after the mix filtering using
General information
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Status
Published Document (JS)
Publication date
16/10/2018
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Effiective date
16/01/2019
Number of pages
5
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Note: 16% tax is added to the Standards price
