Animal and vegetable fats and oils - Determination of anisidine value (ISO 6885:2016)

Available format(s)

Hardcopy , PDF

Language(s)

Spanish, Castilian, English

Published date

08-06-2016

Publisher

Asociacion Espanola de Normalizacion

Foreword
1. Scope
2. Normative references
3. Definition
4. Principle
5. Reagents
6. Apparatus
7. Sampling
8. Preparation of test sample
9. Procedure
10. Expression of results
11. Precision
12. Test report
Annex A (informative) Results of interlaboratory test
Annex B (informative) Bibliography
Annex ZA (normative) Normative references to international
publications with their relevant European publications

States a method for the determination of the anisidine value in animal and vegetable fats and oils. This is a measure of the amount of aldehydes present.

Committee	CTN 34/SC 6
DevelopmentNote	Supersedes UNE 55127. (09/2003)
DocumentType	Standard
Pages	14
PublisherName	Asociacion Espanola de Normalizacion
Status	Current
Supersedes	UNE-EN ISO 6885:2008 UNE 55127:1981

Standards	Relationship
ISO 6885:2016	Identical
NBN EN ISO 6885 : 2016	Identical
NF EN ISO 6885 : 2016	Identical
NEN EN ISO 6885 : 2016	Identical
NS EN ISO 6885 : 2000	Identical
I.S. EN ISO 6885:2016	Identical
SN EN ISO 6885 : 2016	Identical
UNI EN ISO 6885 : 2008	Identical
BS EN ISO 6885:2016	Identical
EN ISO 6885:2016	Identical
DIN EN ISO 6885:2016-07	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 3696:1987	Water for analytical laboratory use — Specification and test methods
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample

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UNE-EN ISO 6885:2016

Animal and vegetable fats and oils - Determination of anisidine value (ISO 6885:2016)

Table of Contents

Abstract

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory