ISO 2450:2008

Cream — Determination of fat content — Gravimetric method (Reference method)

ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.100.99

Statut:

Annulée

Date de Publication:

2008-10-01

Numéro Standard:

ISO 2450:2008