This method makes it possible to determine the amount of mustard oil contained in cakes made from the Brassica and Sinapis species, and in compound feeding-stuffs which contain cakes made from those species, and, expressed as allyl isothiocyanate, which can be steam entrained.
La méthode permet de déterminer la teneur en essence de moutarde entraînable par la vapeur d'eau, exprimée en isothiocyanate d'allyle, des tourteaux des espèces Brassica et Sinapis et des aliments composés qui en contiennent.