This standard was last reviewed and confirmed in 2022. Therefore this version remains current.
Specifies two routine methods: method A is for the determination in products having fat content of less than or equal to 5 % (m/m), method B for products having a fat content of more than 5 % (m/m), the limit of 5 % being arbitrary.
Status: PublishedPublication date: 1992-06
Edition: 1Number of pages: 4
Technical Committee: ISO/TC 34/SC 3 Fruits and vegetables and their derived products
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|std 1 38|
|std 2 38||Paper|