ISO 5534:1985
Withdrawn
View Superseded by
Cheese and processed cheese — Determination of total solids content (Reference method)
Hardcopy , PDF
English, French
06-06-1985
04-09-2025
Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.
| Committee |
ISO/TC 34/SC 5
|
| DocumentType |
Standard
|
| Pages |
2
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| BS 770-10:1986 | Identical |
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