Resumen
Is suitable for all kinds of whey cheese. The principle of determination consists in extracting the whey cheese with warm water, precipitating the fat and proteins, filtering and reducing the nitrate in a portion of the filtrate to nitrite by means of copperized cadmium. The apparatus for nitrate reduction is shown in a figure.
Informaciones generales
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Estado: RetiradaFecha de publicación: 1988-08Etapa: Retirada de la Norma Internacional [95.99]
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Edición: 2Número de páginas: 6
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Comité Técnico :ISO/TC 34/SC 5ICS :67.100.30
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Ciclo de vida
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Anteriormente
RetiradaISO 6739:1982
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Ahora
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Revisada por