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Standard

NS-EN 14481:2003

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Abstract

This Part of this European Standard specifies a test method to determine whether there is fatty contact and is applicable to all foods. Testing some foods can require modifications to the method. The method is applicable to contact situations from -20 °C to 100 °C.

Document information

  • Standard from SN
  • Published:
  • Edition: 2003-05
  • Version: 1
  • Document type: NAT
  • ICS 67.250
  • ICS 83.080.01
  • National Committee CEN/TC 194

Legal references

EU law: 89/109/EEC

Product Relations

  • Adopted from: EN 14481:2003 , 0