Standard

ISO 3727:1977

Tilbaketrukket

Rettelser og tillegg kjøpes separat.

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Omfang

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.

Dokumentinformasjon

  • Standard fra ISO
  • Publisert:
  • Tilbaketrukket:
  • Utgave: 1
  • Versjon: 1
  • Varetype: IS
  • ICS 67.100.20
  • ISO TC ISO/TC 34/SC 5

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