Abstract Preview

The method consists in extracting of a test portion with hot water, precipitating of proteins and filtrating. Reduction of the extracted nitrates into nitrites by metallic cadmium. Formation of a red colouration by adding of sulfanilamide and nphthyl ethylenediamine hydrochloride and photometric measurement at a wavelength of 538 nm.

General information

  • Status :  Published
    Publication date : 1975-09
  • Edition : 1
    Number of pages : 5
  • :
    ISO/TC 34/SC 6
    Meat, poultry, fish, eggs and their products
  • 67.120.10
    Meat and meat products

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