ISO 9233-2-2007 干酪、干酪外皮和加工的干酪.游酶素含量的测定.干酪、干酪外皮和加工的干酪用高效液相色谱法
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
This part of ISO 9233|IDF 140 specifies a method for the determination of natamycin mass fraction in cheese,
cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in
cheese rind of above 0,03 mg/dm2.