Historical
BS 6394-2:1985
Trace elements in milk and milk products. Method for the determination of iron content (reference method) (British Standard)
Is applicable to milk, skimmed milk, whey, buttermilk, plain and skimmed yogurt, evaporated milk, sweetened condensed milk, dried whole and skimmed milk, dried whey and dried buttermilk, cream and butter, butterfat, ice-cream, cheese of various ages and processed cheese, caseins, caseinates and coprecipitates. The principle of determination consists in digesting the organic material with a mixture of nitric and sulfuric acids.
CONTENT PROVIDER
British Standards Institution [bsi]
British Standards Institution [bsi]