ISO 5554:1978
Meat products — Determination of starch content (Reference method)
OVERVIEW
The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1978 |
| No. of Pages | 5 |
| ICS Classification | 67.120.10 Meat and meat products |
| Committee | ISO/TC 34/SC 6 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |