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Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography by ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products is a reference work available to read on EtoBox.
What is Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography about?
This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, watersoluble. colouring agents in meat and meat products. The following colouring agents can be detected with the method:. Tartrazine Patent Blue V. Quinoline Yellow Indigotine. Sunset Yellow FCF Brilliant Black PN. Amaranth Black 7984. Ponceau 4R Fast Green FCF. Erythrosine Blue VRS. Synonyms and identity numbers of these colouring agents are listed in annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in. Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in. Table B.2.
Who reads Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
- Publisher
- ISO
- Published
- 2000
- Language
- EN
- Category
- reference
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