Project
Meat and fish - Determination of free flavor nucleotides and their degradants - High performance liquid chromatography (HPLC) method
Begin
2026-08-06
Planned document number
ISO/AWI 26673
Responsible national committee
NA 057 BR - Steering Committee of DIN Standards Committee Food and Agricultural Products
Responsible international committee
ISO/TC 34/SC 6/WG 26 - Determination of essential composition and quality factors
