NF EN ISO 23319:2022
Current
Current
The latest, up-to-date edition.
Cheese and processed cheese products, caseins and caseinates -Determinationof fat content - Gravimetric method
Available format(s)
Hardcopy
Language(s)
English - French
Published date
01-04-2022
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.Thisdocumentspecifies a method for the determination of thefat contentof all types ofcheeseandprocessed cheeseproducts containing lactose of below 5 % (massfraction) ofnon-fatsolids, and all types ofcaseinsand caseinates.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| Pages |
26
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 23319:2022 | Identical |
| ISO 23319:2022 | Identical |
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