ISO 17189:2003
Current
Current
The latest, up-to-date edition.
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
Available format(s)
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
Language(s)
English, French
Published date
13-10-2003
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
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