ISO 17189:2003

Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.100.20

Statut:

Publié

Date de Publication:

2003-10-12

Numéro Standard:

ISO 17189:2003