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This document defines a routine method for the determination of moisture and protein contents in whole kernels of wheat and barley using near infrared spectroscopy in the constituent ranges:
- for wheat:
- moisture content minimum range from 8 % to 22 %;
- protein content minimum range from 7 %DM to 20 %DM.
- for barley:
- moisture content minimum range from 8 % to 22 %;
- protein content minimum range from 7 %DM to 16 %DM.
This document describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.
Reģistrācijas numurs (WIID)
64792
Darbības sfēra
This document defines a routine method for the determination of moisture and protein contents in whole kernels of wheat and barley using near infrared spectroscopy in the constituent ranges:
- for wheat:
- moisture content minimum range from 8 % to 22 %;
- protein content minimum range from 7 %DM to 20 %DM.
- for barley:
- moisture content minimum range from 8 % to 22 %;
- protein content minimum range from 7 %DM to 16 %DM.
This document describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.
