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ISO 5554:1978

Current Revision

Meat products -- Determination of starch content (Reference method)

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The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.


SDO ISO: International Organization for Standardization
Document Number ISO 5554
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 6
Publish Date Document Id Type View
Not Available ISO 5554:1978 Revision