{"id":341044,"date":"2024-10-19T23:54:20","date_gmt":"2024-10-19T23:54:20","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-193432017\/"},"modified":"2024-10-25T23:05:27","modified_gmt":"2024-10-25T23:05:27","slug":"bs-en-iso-193432017","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-193432017\/","title":{"rendered":"BS EN ISO 19343:2017"},"content":{"rendered":"<p>This document specifies a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.<\/p>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>2<b><\/td>\n<td>National foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>7<b><\/td>\n<td>Introduction  <\/td>\n<\/tr>\n<tr>\n<td><b>9<b><\/td>\n<td>1 Scope <br \/> 2 Normative references <br \/> 3 Terms and definitions <br \/> 4 Principle <br \/> 5 Reagents and materials  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>6 Apparatus  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>7 Procedure <br \/> 7.1 Sample preparation <br \/> 7.2 Extraction <br \/> 7.3 Derivatization <br \/> 7.4 Purification  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>7.5 LC condition <br \/> 7.6 Range of standard sample <br \/> 8 Calculation <br \/> 8.1 Calibration line (curve)  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>8.2 Histamine quantification <br \/> 9 Precision <br \/> 9.1 Interlaboratory study <br \/> 9.2 Repeatability limit <br \/> 9.3 Reproducibility limit  <\/td>\n<\/tr>\n<tr>\n<td><b>15<b><\/td>\n<td>Annex\u00a0A (informative)  Recommendations for HPLC separation  <\/td>\n<\/tr>\n<tr>\n<td><b>17<b><\/td>\n<td>Annex\u00a0B (informative)  Performance characteristics of the method  <\/td>\n<\/tr>\n<tr>\n<td><b>22<b><\/td>\n<td>Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Microbiology of the food chain. Detection and quantification of histamine in fish and fishery products. HPLC method<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2017<\/td>\n<td>26<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":341052,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[124,2641],"product_tag":[],"class_list":{"0":"post-341044","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-07-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/341044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/341052"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=341044"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=341044"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=341044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}