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BS ISO 7305:2019

BS ISO 7305:2019

Current

Current

The latest, up-to-date edition.

Milled cereal products. Determination of fat acidity

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

03-15-2019

Publisher

British Standards Institution

This document specifies a method for the determination of the fat acidity of milled cereal products.

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

Committee
AW/4
DocumentType
Standard
ISBN
9780580927430
Pages
16
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 7305:2019 Identical

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Hardcopy - English
PDF - English
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