EN ISO 6886:2008
Withdrawn
Withdrawn
Animal and vegetable fats and oils - Determination of oxidative stability (accelerated oxidation test) (ISO 6886:2006)
Published date
11-19-2008
Publisher
Withdrawn date
05-31-2009
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ISO 6886:2006 specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow. It does not allow determination of the stability of fats and oils at ambient temperatures, but it does allow a comparison of the efficacy of antioxidants added to fats and oils.The method is applicable to both virgin and refined animal and vegetable fats and oils.
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Withdrawn
|
| Standards | Relationship |
| BS EN ISO 6886:2008 | Equivalent |
| I.S. EN ISO 6886:2008 | Equivalent |
| UNE-EN ISO 6886:2009 | Identical |
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