ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.
Status : PublishedPublication date : 2017-02
Edition : 3Number of pages : 10
Technical Committee:Animal and vegetable fats and oils
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