NF EN ISO 6321:2021
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Animal and vegetable fats and oils — Determination of melting point in open capillary tubes — Slip point
Available format(s)
Hardcopy
Language(s)
English - French
Published date
06-01-2021
Publisher
This document specifies two methods for determining the melting point in an open capillary tube, commonly called “sliding melting point”, of fatty substances of animal and vegetable origin (hereinafter referred to as “fatty substances”).
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