UNI ISO 1444 : 2010

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Current The latest, up-to-date edition.

MEAT AND MEAT PRODUCTS - DETERMINATION OF FREE FAT CONTENT

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Published date: 04-02-2010

Publisher: Ente Nazionale Italiano di Unificazione (UNI)

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1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI
4 PRINCIPIO
5 REAGENTI E MATERIALI
6 APPARECCHIATURA
7 CAMPIONAMENTO
8 PREPARAZIONE DEL CAMPIONE DI PROVA
9 PROCEDIMENTO
10 CALCOLO
11 PRECISIONE
12 RAPPORTO DI PROVA
APPENDICE A (informativa) - BIBLIOGRAFIA

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This standard specifies a method for the determination of the free fat content of meat and meat products by means of extraction.

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Committee	CT 3
Document Type	Standard
ISBN
Pages
Published
Publisher	Ente Nazionale Italiano di Unificazione (UNI)
Status	Current
Supersedes	UNI ISO 1444 : 1991

International Equivalents – Equivalent Standard(s) & Relationship - (Show below) - (Hide below)

Equivalent Standard(s)	Relationship
ISO 1444:1996	Identical

Standards Referencing This Book - (Show below) - (Hide below)

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 1442:1997	Meat and meat products — Determination of moisture content (Reference method)
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 3100-1:1991	Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling

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