Fruit and vegetable products - Determination of volatile acidity
This Uganda Standard specifies a method for the determination of volatile acidity in fruits, vegetables and derived products. The method is applicable to all fresh products and to products preserved without Chemical preservatives, as well as to products to which sulphur dioxide has been added with or without one of the following preservatives: sorbic acid, benzoic acid, formic acid. This standard was PUBLISHED on 2011-11-22.
| Price | UGX 35,000/= |
|---|---|
| Category | FOOD, AGRICULTURE AND FORESTRY STANDARDS |
| Status | Voluntary |
| Format | |
| TC | Food and agriculture Standards Technical Committee (UNBS/TC 2) |
| ICS | 67.080.01 Fruits, vegetables and derived products in general |
| Language | English |
| Edition | 1st Edition |
| Sales Rating |