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CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
:
Available format(s): Hardcopy, PDF
Language(s): English
Published date: 01-01-2009
Publisher: German Institute for Standardisation (Deutsches Institut für Normung)
Vorwort1 Anwendungsbereich2 Normative Verweisungen3 Begriffe4 Kurzbeschreibung5 Chemikalien6 Geräte7 Probenahme8 Vorbereitung der Untersuchungsprobe9 Durchführung 9.1 Einwaage 9.2 Blindversuche 9.3 Vorbereitung des Fettsammelkolbens 9.4 Bestimmung10 Auswertung 10.1 Berechnung 10.2 Angabe der Ergebnisse11 Präzision 11.1 Ringversuch 11.2 Wiederholgrenze 11.3 Vergleichgrenze12 UntersuchungsberichtAnhang A (informativ) Hinweise zur DurchführungAnhang B (informativ) Alternative Arbeitsweise unter Verwendung von Fettextraktionsrohren mit Siphon oder WaschflascheneinsätzenLiteraturhinweise
Describes the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
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