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NS EN ISO 9233-2:2013現(xiàn)行
Cheese, Cheese Rind And Processed Cheese - Determination Of Natamycin Content - Part 2: High-Performance Liquid Chromatographic Method For Cheese, Cheese Rind And Processed Cheese (Iso 9233-2:2007 Including Amd 1:2012)
出版：Norwegian Standards (Norges Standardiseringsforbund)
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基本信息
標(biāo)準(zhǔn)編號： NS EN ISO 9233-2:2013
發(fā)布時間：2013/8/1 0:00:00
標(biāo)準(zhǔn)類別：Standard
出版單位：Norwegian Standards (Norges Standardiseringsforbund)
標(biāo)準(zhǔn)頁數(shù)：24
標(biāo)準(zhǔn)簡介
Defines a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm[2].
