BS ISO 7305:2019
Current
The latest, up-to-date edition.
Milled cereal products. Determination of fat acidity
Hardcopy , PDF
English
15-03-2019
Important note : Users cannot be edited or removed once added to your Multi user PDF.This document specifies a method for the determination of the fat acidity of milled cereal products.
| Committee |
AW/4
|
| DocumentType |
Standard
|
| ISBN |
9780580927430
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.
NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.
| Standards | Relationship |
| ISO 7305:2019 | Identical |
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