16/30321180 DC : 0
Current
The latest, up-to-date edition.
BS ISO 19660 - CREAM - DETERMINATION OF FAT CONTENT - ACIDO-BUTYROMETRIC METHOD (ROUTINE METHOD)
Hardcopy , PDF
English
Forewords
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Test report
Annex A (normative) - Characteristics of butyrometers
Annex B (normative) - Characteristics of weighing system
Annex C (normative) - Characteristics of stoppers
Annex D (normative) - Collaborative trial
Bibliography
BS ISO 19660.
| Committee |
AW/5
|
| DocumentType |
Draft
|
| Pages |
22
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 2450:2008 | Cream — Determination of fat content — Gravimetric method (Reference method) |
| 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 |
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