Norm

NEN-EN 16466-2:2013 en

Azijn - Isotopische analyse van azijnzuur en water - Deel 2: 13C-IRMS analyse van azijnzuur

49,30

Over deze norm

Status Definitief
Aantal pagina's 10
Commissie Beleidscommissie Landbouw & Levensmiddelen
Gepubliceerd op 01-01-2013
Taal Engels
This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in EN 16466-1). The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis.

Details

ICS-code 67.220.10
Nederlandse titel Azijn - Isotopische analyse van azijnzuur en water - Deel 2: 13C-IRMS analyse van azijnzuur
Engelse titel Vinegar - Isotopic analysis of acetic acid and water - Part 2: 13C-IRMS analysis of acetic acid

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