Table of Contents

Foreword<br>Introduction<br>1 Scope<br>2 Normative references<br>3 Terms and definitions<br>4 Principle<br>5 Reagents and materials<br>6 Apparatus<br>7 Procedure<br>8 Calculation<br>9 Precision<br>Annex A (informative) - Recommendations for HPLC<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;separation<br>Annex B (informative) - Performance characteristics<br>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;of the method<br>Bibliography

Abstract

Describes a high performance liquid chromatography (HPLC) method to analyse histamine in fish and fishery products (fish sauces, fish maturated by enzyme in brine, etc.) intended for human consumption.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	British Standards Institution
Pages
ISBN
Committee	AW/9
Supersedes	16/30294375 DC : DRAFT APR 2016