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ISO 19343:2017

Current Revision

Microbiology of the food chain - Detection and quantification of histamine in fish and fishery products - HPLC method

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ISO 19343:2017 specifies a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.


SDO ISO: International Organization for Standardization
Document Number ISO 19343
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 19343:2017 Revision