NF EN ISO 6321:2021
Current
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point
Available format(s)
Hardcopy
Language(s)
English - French
Published date
01-06-2021
Publisher
Important note : Users cannot be edited or removed once added to your Multi user PDF.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
|
| Pages |
18
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| EN ISO 6321:2021 | Identical |
| ISO 6321:2021 | Identical |
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