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Norm
ISO 661:1989
Issue date: 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...
Withdrawn: 2003 05 14
Publisher:
International Organization for Standardization
Format:
Digital | 2 Pages
Language:
English
Currently valid:
ICS
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.
Norm
Issue date :
2003 05 14
Animal and vegetable fats and oils — Preparation of test sample
