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Norm

ISO 661:1989

Ausgabedatum: 1989 06 15

Animal and vegetable fats and oils — Preparation of test sample

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an...
ZURÜCKGEZOGEN: 2003 05 14
Herausgeber:
International Organization for Standardization
Format:
Digital | 2 Seiten
Sprache:
Englisch
Aktuell Gültig:

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.

ISO 661:2003
2003 05 14
Animal and vegetable fats and oils — Preparation of test sample
Norm
ISO 661:1989
1989 06 15
Animal and vegetable fats and oils — Preparation of test sample
Norm
Norm
ISO 661:2003
Ausgabedatum : 2003 05 14
Animal and vegetable fats and oils — Preparation of test sample