ISO 5514:1979
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ISO 5514:1979
11567

Abstract 

The method permits an assesment of the degree to which products derived from soya beans have been cooked. It consists in mixing of a ground test portion with a standard cresol red solution, followed by spectrophotometric determination of the residual colouring material in the solution aftzer a specified time by comparison with the initial cresol red solution.


General information 

  •  :  Withdrawn
     : 1979-05
  •  : 1
     : 2
  •  : ISO/TC 34/SC 2 Oleaginous seeds and fruits and oilseed meals
  •  :
    65.120 Animal feeding stuffs
    67.200.20 Oilseeds

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