Active
Standard
Most Recent
NBN EN ISO 8420:2002
Animal and vegetable fats and oils - Determination of content of polar compounds (ISO 8420:2002)
Preview
Summary
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
Technical characteristics
| Publisher | Bureau de Normalisation Belge (NBN) |
| Publication Date | 06/28/2002 |
| Cancellation Date | 10/31/2002 |
| Page Count | 12 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
No products.
Previous versions
28/06/2002
Active
Most Recent