ISO 17189:2003
Current
The latest, up-to-date edition.
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
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English, French
13-10-2003
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
| DevelopmentNote |
Supersedes ISO/DIS 17189 Also numbered as IDF 194 (11/2003)
|
| DocumentType |
Standard
|
| Pages |
11
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| NBN EN ISO 17189 : 2003 | Identical |
| NEN EN ISO 17189 : 2003 | Identical |
| NS EN ISO 17189 : 1ED 2003 | Identical |
| I.S. EN ISO 17189:2003 | Identical |
| PN EN ISO 17189 : 2005 | Identical |
| SS-EN ISO 17189 : 2004 | Identical |
| BS EN ISO 17189:2003 | Identical |
| EN ISO 17189:2003 | Identical |
| DIN EN ISO 17189:2004-01 | Identical |
| NF EN ISO 17189 : 2004 | Identical |
| UNE-EN ISO 17189:2004 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 707:2008 | Milk and milk products — Guidance on 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 3727-3:2003 | Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content |
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