6.12 - Iron in Sugars and Syrups (formerly published as IOB Method 5.6)
- 22/10/2018
- 2748
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- Cereal Adjuncts, Sugars, Syrups and Caramel
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- 2004
The determination of the iron content of sugars and syrups by atomic absorption spectrophotometry.
It is necessary to use EBC Methods 9.13.3 and 6.6
