SS-EN ISO 2450:2008
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Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
Published date
20-10-2008
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This International Standard 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.
| Committee |
ISO/TC 34
|
| DocumentType |
Standard
|
| PublisherName |
Standardiserings-Kommissionen I Sverige
|
| Status |
Current
|
| Standards | Relationship |
| ISO 2450:2008 | Identical |
| EN ISO 2450:2008 | Identical |
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