Specifies a method which is suitable to control a maximum tolerance of natamycin on the cheese rind at a content of 1 mg/dm^2. The limit of detection is 0,5 mg/kg. Describes reagents, apparatus, sampling, and test procedure. Annex A is for information only.
Status : WithdrawnPublication date : 1991-09
Edition : 1Number of pages : 10
Technical Committee:Milk and milk products