BS EN 13191-1:2000
Non-fatty food - Determination of bromide residues - Determination of total bromide as inorganic bromide
- Standard No.
- BS EN 13191-1:2000
- Release Date
- 2000
- Published By
- British Standards Institution (BSI)
- Latest
- BS EN 13191-1:2000
- Replace
- 98/702732 DC-1998
- Scope
- This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce [1].
BS EN 13191-1:2000 history
- 2000 BS EN 13191-1:2000 Non-fatty food - Determination of bromide residues - Determination of total bromide as inorganic bromide
