I.S. EN ISO 12228:1999
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF INDIVIDUAL AND TOTAL STEROLS CONTENTS - GAS CHROMATOGRAPHIC METHOD
Hardcopy , PDF
English
01-01-1999
06-08-2014
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Dates of withdrawal of national standards are available from NSAI.
1 Scope
2 Normative references
3 Definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Expression of results
11 Precision
12 Test report
Annex A (informative) Interlaboratory test
Annex B (informative) Bibliography
Defines a method for the gas chromatographic determination of the contents and compositions of sterols in animal and vegetable fats and oils.
| DocumentType |
Standard
|
| Pages |
28
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| NBN EN ISO 12228 : 1999 | Identical |
| ISO 12228:1999 | Identical |
| NS EN ISO 12228 : 1ED 1999 | Identical |
| EN ISO 12228:1999 | Identical |
| NEN EN ISO 12228 : 1999 | Identical |
| BS EN ISO 12228:1999 | Identical |
| NF EN ISO 12228 : 1999 | Identical |
| DIN EN ISO 12228:1999-05 | Identical |
| UNE-EN ISO 12228:2000 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 3696:1987 | Water for analytical laboratory use — Specification and test methods |
| ISO 661:2003 | Animal and vegetable fats and oils — Preparation of test sample |
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