ISO 8534:2017

Animal and vegetable fats and oils — Determination of water content — Karl Fischer method (pyridine free)

ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.200.10

Statut:

Publié

Date de Publication:

2017-01-31

Numéro Standard:

ISO 8534:2017