ISO 5514:1979

Soya bean products — Determination of cresol red index

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.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

65.120; 67.200.20

Statut:

Annulée

Date de Publication:

1979-04-30

Numéro Standard:

ISO 5514:1979