The method consists in pre-drying of a test portion on a boiling water-bath and subsequent evaporation of the remaining water in a drying oven at a temperature of 102+2 °C.
Status: WithdrawnPublication date: 1989-05
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
ISO 6731:1989Stage: 95.99
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