95.99 Withdrawal of Standard Jan 17, 2002
ISO
ISO/TC 34/SC 2 Oleaginous seeds and fruits and oilseed meals
International Standard
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.
WITHDRAWN
ISO 5514:1979
95.99
Withdrawal of Standard
Jan 17, 2002
ABANDON
ISO/WD 5514