Standard

ISO 661:1989

Jun 1989 Withdrawn

Note: This standard has a new edition: ISO 661:2003

Corrigendums and amendments are bought separately.

Language English

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Abstract

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.

Document information

Standard from ISO
Published: 15 June 1989
Withdrawn: 14 May 2003
Edition: 2
Version: 1
Document type: IS
ISBN:

ICS 67.200.10
ISO TC ISO/TC 34/SC 11

Product Relations

Referred by: NS-EN ISO 15303:2008
Referred by: NS-EN ISO 16035:2005
Referred by: NS-EN ISO 3657:2003
Revised by: ISO 661:2003
Revised by: ISO 661:2003
Referred by: NS-EN ISO 8420:2002
Referred by: NS-EN ISO 6321:2002
Referred by: NS-EN ISO 662:2000
Referred by: NS-EN ISO 6320:2000
Referred by: NS-EN ISO 12228:1999

Product life cycle

Current product

Withdrawn

ISO 661:1989
Revised by

Published

ISO 661:2003

Historical draft

ISO 661:2003

ISO 661:1989

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ISO 661:2003

ISO 661:2003

ISO 661:1989

Abstract

Document information

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Product life cycle

Access to standards for the entire organization

Benefits of our business solution:

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Extended editions Extended editions (0)

Version history Related corrigendum and amendments (0)

Version history History (3)

ISO 661:2003

ISO 661:2003

ISO 661:1989

Abstract

Document information

Product Relations

Product life cycle