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ISO 5554:1978 PDF
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Meat products — Determination of starch content (Reference method)
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.
| Edition | 1978 |
|---|---|
| Published Date | 1978 |
| Published By | International Standardization Organisation |
| Page Count | 5 |
