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ISO 2962:1984

Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method

Standard Details

Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 2962:1984
Document Year: 1984
Pages: 3
Edition: 2

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WITHDRAWN
ISO 2962:1984
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