ISO 17189:2003 (R2022)
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ISO 17189:2003 (R2022)

Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

Summary

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

Notes

90.93 : Norme internationale confirmée

Technical characteristics

Publisher International Organization for Standardization (ISO)
Publication Date 10/13/2003
Confirmation Date 11/08/2022
Edition 1
Page Count 11
EAN ---
ISBN ---
Weight (in grams) ---
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