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ISO 11289:1993

Current Revision

Heat-processed foods in hermetically sealed containers -- Determination of pH

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The principle of the method specified is preparing the test sample according to the class to which the product to be examined belongs, and measuring the potential difference between a glass electrode and a reference electrode immersed in the test sample. Applies to four classes of product: 1. homogeneous products with a liquid or thick texture, or products exhibiting a large liquid or thick phase; 2. homogeneous pastes or heterogeneous products for which homogenization is necessary; 3. heterogeneous products with large solid components; 4. products whose liquid phase mainly consists of oil or a water/oil emulsion.


SDO ISO: International Organization for Standardization
Document Number ISO 11289
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 9
Publish Date Document Id Type View
Not Available ISO 11289:1993 Revision