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BS EN 1988-2:1998 Foodstuffs. Determination of sulfite - Enzymatic method

Other Titles Current, Under Review Abstract This European Standard specifies an enzymatic method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs. Other sulfur-containing substances such as sulfate, sulfide or thiosulfate do not interfere with the determination. Carbonyl-sulfite complexes react as free sulfites. Isothiocyanates occuring in, e.g. mustard interfere with the determination. The method is not applicable to cabbages, dried garlic, dried onions, ginger, leeks and soy protein.

Contributor(s): NI - Data Entry Person Primary Item Type: British Standard Identifiers: ISBN 0 580 29240 1 Standard Number BS EN 1988-2:1998 ICS 67.050 General methods of tests and analysis for food products Language: English Subject Keywords: Jam ; Food testing ; Beers ; Wines ; Food products ; Brandy ; Potatoes ; Dried fruit ; Fruit juices ; First presented to the public: 6/15/1998 Original Publication Date: 7/30/2024 Previously Published By: British Standards Institution Place Of Publication: London, United Kingdom Citation: Extents: Number of Pages - 12 License Grantor / Date Granted:   / ( View License ) Date Deposited 2024-07-31 16:41:24.307 Submitter: Nor Hayati Ismail

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