ISO 7305:2019
Current
The latest, up-to-date edition.
Milled cereal products — Determination of fat acidity
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
French, English
13-03-2019
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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.
| Committee |
ISO/TC 34/SC 4
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF ISO 7305 : 2019 | Identical |
| BS ISO 7305:2019 | Identical |
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