NF EN ISO 6321:2021
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Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point
Published date
01-06-2021
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This document specifies two methods for determining the melting point in an open capillary tube, commonly called “sliding melting point”, of fatty substances of animal and vegetable origin (hereinafter referred to as “fatty substances”).
| Committee |
CEN/TC 307
|
| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 6321:2021 | Identical |
| ISO 6321:2021 | Identical |
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