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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...
Weiterlesen
ZURÜCKGEZOGEN
: 2003 05 14
Herausgeber:
International Organization for Standardization
Format:
Digital | 2 Seiten
Sprache:
Englisch
Aktuell Gültig:
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
ISO 661:2003
Ausgabedatum :
2003 05 14
Animal and vegetable fats and oils — Preparation of test sample