ISO 1443:1973

Meat and meat products — Determination of total fat content

The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.120.10

Statut:

Publié

Date de Publication:

1973-03-31

Numéro Standard:

ISO 1443:1973