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ISO 5554:1978

Meat products — Determination of starch content (Reference method)

Standard Details

The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.

General Information

Status : Published
Standard Type: Main
Document No: ISO 5554:1978
Document Year: 1978
Pages: 5
Edition: 1
  • Section Volume:
  • ISO/TC 34/SC 6. Meat, poultry, fish, eggs and their products

Life Cycle

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ISO 5554:1978
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