Name:
ISO 8420:2002 PDF
Published Date:
04/01/2002
Status:
Active
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
| File Size : | 1 file , 150 KB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 8 |
| Published : | 04/01/2002 |
| Same As : | ISO 8420:2002 |
