This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
Abstract Preview
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
General information
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Status : PublishedPublication date : 2002-04
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Edition : 2Number of pages : 8
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- ICS :
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Animal and vegetable fats and oils
Buy this standard
| Format | Language | |
|---|---|---|
| Paper |
- CHF58
Life cycle
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Previously
WithdrawnISO 8420:1990
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Now
Corrigenda / Amendments
PublishedISO 8420:2002/Cor 1:2004
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