ISO 2450:1999 PDF

ISO 2450:1999 PDF

Name:
ISO 2450:1999 PDF

Published Date:
09/01/1999

Status:
Active

Description:

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

Publisher:
International Organization for Standardization

Document status:

Active

Format:

Electronic (PDF)

Delivery time:

10 minutes

Delivery time (for Russian version):

200 business days

SKU:

This International Standard 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 for sour creams with starch or other thickening agents.

File Size :	1 file , 78 KB
Note :	This product is unavailable in Ukraine, Russia, Belarus
Number of Pages :	14
Published :	09/01/1999

History

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Published Date: 12/01/1999

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