ISO 11289:1993
Heat-processed foods in hermetically sealed containers -- Determination of pH
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Abstract
The principle of the method specified is preparing the test sample according to the class to which the product to be examined belongs, and measuring the potential difference between a glass electrode and a reference electrode immersed in the test sample. Applies to four classes of product: 1. homogeneous products with a liquid or thick texture, or products exhibiting a large liquid or thick phase; 2. homogeneous pastes or heterogeneous products for which homogenization is necessary; 3. heterogeneous products with large solid components; 4. products whose liquid phase mainly consists of oil or a water/oil emulsion.
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Edition: 1 (Monolingual) ICS: 67.050 Status: Published Stage: 90.93 (2010-06-07) TC/SC: ISO/TC 34/SC 9 Number of Pages: 4 -
No revision information available
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No corrigenda or amendments available


