Abstract Preview

The method consists in acidifying a test portion with tartaric acid, entraining the volatile acids by steam distillation and titrating the distillate with standard volumetric sodium hydroxide solution in the presence of phenolphthalein as an indicator. The method is applicable to all fresh products, to products preserved without chemical preservatives, and to products to which sulphur dioxide has been added.


General information

  • Status :  Published
    Publication date : 1981-11
  • Edition : 1
    Number of pages : 9
  • :
    ISO/TC 34/SC 3
    Fruits and vegetables and their derived products
  • 67.080.01
    Fruits, vegetables and derived products in general

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