This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method is applicable to products having contents of 2 mg or more per kilogram. It consists in acidification of a test portion and decolourizing by the liberated gas of a starch indicator paper previously coloured blue by a trace of iodine vapour.
Status : PublishedPublication date : 1981-08
Edition : 1Number of pages : 2
Technical Committee:Fruits and vegetables and their derived products
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