BS EN 13191-2:2000
Non-fatty food - Determination of bromide residues - Determination of inorganic bromide

Standard No.
BS EN 13191-2:2000
Release Date
2000
Published By
British Standards Institution (BSI)
Latest
BS EN 13191-2:2000
Replace
98/702733 DC-1998
Scope
This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues 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 cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in interlaboratory studies on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts [1], [2].

BS EN 13191-2:2000 history

  • 2000 BS EN 13191-2:2000 Non-fatty food - Determination of bromide residues - Determination of inorganic bromide
Non-fatty food - Determination of bromide residues - Determination of inorganic bromide



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