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Norm
ISO 17189:2003
Issue date: 2003 10 13
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, ...
Valid
Publisher:
International Organization for Standardization
Format:
Digital | 11 Pages
Language:
English
ICS
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
ISO 17189:2003
2003 10 13
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
Norm
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