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Cream - Determination of fat content - Gravimetric method (Reference method)
:
Available format(s): Hardcopy
Language(s): English
Published date: 01-03-2019
Publisher: South African Bureau of Standards
Specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
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