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SN EN ISO 23275-1:2009
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The latest, up-to-date edition.
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ANIMAL AND VEGETABLE FATS AND OILS - COCOA BUTTER EQUIVALENTS IN COCOA BUTTER AND PLAIN CHOCOLATE - PART 1: DETERMINATION OF THE PRESENCE OF COCOA BUTTER EQUIVALENTS
Available format(s)
Hardcopy
Published date
01-03-2009
Publisher
ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis.
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