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.
Status: WithdrawnPublication date: 1979-05
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 2 Oleaginous seeds and fruits and oilseed meals
ISO 5514:1979Stage: 95.99
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