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Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
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Available format(s): Hardcopy
Language(s): English
Published date: 20-10-2008
Publisher: Standardiserings-Kommissionen I Sverige
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.
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