This standard was last reviewed and confirmed in 2022. Therefore this version remains current.
The method consists in quantitative entraining by steam of the acid present in a test portion and reducing of mercury(II)chloride by the acid to mercury(I)chloride, followed by determing of the acid content from the yield of the mercury(I)chloride.
Status: PublishedPublication date: 1985-12
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 3 Fruits and vegetables and their derived products
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|std 1 38|
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