SS-EN ISO 17189 : 2004
Current
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
Hardcopy
English
02-27-2004
This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
| Committee |
TC 34
|
| DocumentType |
Standard
|
| Pages |
0
|
| PublisherName |
Standardiserings-Kommissionen I Sverige
|
| Status |
Current
|
| Standards | Relationship |
| EN ISO 17189:2003 | Identical |
| ISO 17189:2003 | Identical |
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