Describes a procedure which includes the digestion of cheese by sulphuric acid and hydrogen peroxide, the addition of molybdate-ascorbic acid solution to form molybdenum blue, and the molecular absorption spectrometric measurement of the blue colour formed. Instead of wet digestion it is also possible to use dry ashing provided that the same results are given by the procedure.
Revises
ISO 2962:1974
WITHDRAWN
ISO 2962:1984
95.99
Withdrawal of Standard
May 21, 2010
PUBLISHED
ISO 2962:2010
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