ISO/TC 34/SC 2
| Project No. | ISO 5514:1979 |
|---|---|
| Title | <p>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.</p> |
| Registration number (WIID) | 11567 |
| Scope | <p>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.</p> |
| Status | Atcelts |
| ICS group | 65.120 67.200.20 |