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DIN 10324:1990-12
Determination of the total phosphorus content of cheese and processed cheese; spectrometric method
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Summary
Digestion of the cheese by sulfuric acid and hydrogen peroxide. Formation of molybdenum blue by addition of molybdate asorbic acid solution. Spectrometric measurement at a wavelength of 820 nm of blue color formed.
Technical characteristics
| Publisher | Deutsche Institut für Normung e.V. (DIN) |
| Publication Date | 12/01/1990 |
| Page Count | 3 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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01/12/1990
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