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CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
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Superseded date: 27-10-2023
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Published date: 23-11-2012
Publisher: South African Bureau of Standards
Defines 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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