UNI ISO 1444 : 2010
Current
The latest, up-to-date edition.
MEAT AND MEAT PRODUCTS - DETERMINATION OF FREE FAT CONTENT
04-02-2010
1 SCOPO E CAMPO DI APPLICAZIONE
2 RIFERIMENTI NORMATIVI
3 TERMINI E DEFINIZIONI
4 PRINCIPIO
5 REAGENTI E MATERIALI
6 APPARECCHIATURA
7 CAMPIONAMENTO
8 PREPARAZIONE DEL CAMPIONE DI PROVA
9 PROCEDIMENTO
10 CALCOLO
11 PRECISIONE
12 RAPPORTO DI PROVA
APPENDICE A (informativa) - BIBLIOGRAFIA
This standard specifies a method for the determination of the free fat content of meat and meat products by means of extraction.
| Committee |
CT 3
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 1444:1996 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 1442:1997 | Meat and meat products — Determination of moisture content (Reference method) |
| ISO 5725:1986 | Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 3100-1:1991 | Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling |
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