Standard

ISO 3727:1977

Nov 1977 Withdrawn

Corrigenda and amendments are bought separately.

Language English

Services Read Online (No printing ) kr 1 363,00 Printed and bound Delivery time: 5-10 days kr 1 703,00

There are no extended editions available for this standard

There are no available corrigendum or amendments for this standard. Any future corrigendum and amendments will be added automatically for subscribers.

Abstract

Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.

Document information

Standard from ISO
Published: 1 November 1977
Withdrawn: 27 January 2003
Edition: 1
Version: 1
Document type: IS
ISBN:

ICS 67.100.20
ISO TC ISO/TC 34/SC 5

Product Relations

Revised by: ISO 3727-3:2003
Revised by: ISO 3727-3:2003
Revised by: ISO 3727-3:2003
Revised by: ISO 3727-1:2001
Revised by: ISO 3727-2:2001
Revised by: ISO 3727-1:2001
Revised by: ISO 3727-2:2001

ISO 3727:1977

Access to standards for the entire organization

Benefits of our business solution:

Contact us today for a non-binding offer

Abstract

Document information

Product Relations

Product life cycle

Access to standards for the entire organization

Benefits of our business solution:

Contact us today for a non-binding offer

Extended editions Extended editions (0)

Version history Related corrigendum and amendments (0)

Abstract

Document information

Product Relations

Product life cycle