Name:
ISO 7305:2019 PDF
Published Date:
03/01/2019
Status:
Active
ISO 7305:2019 specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.
NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.
| Edition : | 3rd |
| File Size : | 1 file , 1.1 MB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 16 |
| Published : | 03/01/2019 |
| Same As : | ISO 7305:2019 |
