I.S. EN ISO 662:2016
Current
The latest, up-to-date edition.
ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MOISTURE AND VOLATILE MATTER CONTENT (ISO 662:2016)
Hardcopy , PDF
English
01-01-2016
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.
National Foreword
European foreword
Foreword
1 Scope
2 Normative reference
3 Terms and definitions
4 Principle
5 Sampling
6 Preparation of test sample
7 Method A
8 Method B
9 Expression of results
10 Precision
11 Test report
Annex A (informative) - Results of interlaboratory tests
Bibliography
Defines two methods for the determination, by drying, of the moisture and volatile matter content of animal or vegetable fats and oils: - method A, using a sand bath or hotplate; - method B, using a drying oven.
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF EN ISO 662 : 2016 | Identical |
| BS EN ISO 662:2016 | Identical |
| ISO 662:2016 | Identical |
| EN ISO 662:2016 | Identical |
| NBN EN ISO 662 : 2016 | Identical |
| NEN EN ISO 662 : 2016 | Identical |
| NS EN ISO 662 : 2000 | Identical |
| UNE-EN ISO 662:2016 | Identical |
| DIN EN ISO 662:2016-08 | 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 5725:1986 | Precision of test methods — Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 661:2003 | Animal and vegetable fats and oils — Preparation of test sample |
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