This standard was last reviewed and confirmed in 2016. 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 : 1985-11
Edition : 1Number of pages : 3
Technical Committee:Fruits and vegetables and their derived products
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