ISO 6885:2016
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils Determination of anisidine value
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
French, English
11-02-2016
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ISO 6885:2016 specifies a method for the determination of the anisidine value in animal and vegetable fats and oils. This is a measure of the amount of aldehydes present (principally , -unsaturated aldehydes).
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this International Standard.
| DevelopmentNote |
Supersedes ISO/DIS 6885. (02/2016)
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NBN EN ISO 6885 : 2016 | Identical |
| NF EN ISO 6885 : 2016 | Identical |
| NEN EN ISO 6885 : 2016 | Identical |
| NS EN ISO 6885 : 2000 | Identical |
| I.S. EN ISO 6885:2016 | Identical |
| PN EN ISO 6885 : 2016 | Identical |
| SN EN ISO 6885 : 2016 | Identical |
| UNI EN ISO 6885 : 2008 | Identical |
| UNI EN ISO 6885:2016 | Identical |
| SS-EN ISO 6885:2016 | Identical |
| UNE-EN ISO 6885:2016 | Identical |
| BS EN ISO 6885:2016 | Identical |
| EN ISO 6885:2016 | Identical |
| DIN EN ISO 6885:2016-07 | Identical |
| NEN ISO 6885 : 1998 | Identical |
| BS ISO 6885 : 2006 AMD 17393 | Identical |
| NF ISO 619885 : 1988 | Similar to |
| BS 684-2.24(1989) : 1989 | Similar to |
| GOST R 52465 : 2005 ERRATA 2012 | SUNFLOWER OIL - SPECIFICATIONS |
| 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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