ISO 5514:1979
$11.05
Soya bean products — Determination of cresol red index
| Published By | Publication Date | Number of Pages |
| ISO | 1979-05 | 4 |
The method permits an assesment of the degree to which products derived from soya beans have been cooked. It consists in mixing of a ground test portion with a standard cresol red solution, followed by spectrophotometric determination of the residual colouring material in the solution aftzer a specified time by comparison with the initial cresol red solution.
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