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.
Текущий статус : WithdrawnДата публикации : 1989-06
Версия : 2
Технический комитет:Animal and vegetable fats and oils