ISO 13496:2000
For ISO 13496:2000, item title is Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography; status code is 9599; successor is ISO 13496:2021; withdrawn / published date is 2000-03-02, recorded from its source on 2026-08-05.
- Identifier
- ISO 13496:2000 verified
- Item title
- Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography verified
- Status code
- 9599 verified
- Successor
- ISO 13496:2021
- Withdrawn / published date
- 2000-03-02 verified
Verified
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What the source says
21237,IS,,ISO 13496:2000,Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography,Viande et produits à base de viande — Détection des agents colorants — Méthode par chromatographie en couche mince,2000-03-02,1,['67.120.10'],ISO/TC 34/SC 6,9599,,[76933],"['en','fr']",11,"<p>This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, watersoluble</p><p>colouring agents in meat and meat products.</p><p>The following colouring agents can be detected with the method:</p><p>Tartrazine Patent Blue V</p><p>Quinoline Yellow Indigotine</p><p>Sunset Yellow FCF Brilliant Black PN</p><p>Amaranth Black 7984</p><p>Ponceau
— isopublicstorageprod.blob.core.windows.net, retrieved 2026-08-05
Source
- isopublicstorageprod.blob.core.windows.nethttps://isopublicstorageprod.blob.core.windows.net/opendata/_latest/iso_deliverables_metadata/csv/iso_deliverables_metadata.csv