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ISO 2962:1984 PDF
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Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
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.
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| Edition | 1984 |
|---|---|
| Published Date | 1984 |
| Published By | International Standardization Organisation |
| Page Count | 3 |
