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“ISO 13559:2002 Butter, fermented milks and fresh cheese – Enumeration of contaminating microorganisms – Colony-count technique at 30 degrees C” has been added to your cart. View cart
ISO 8851:2004
ISO 8851:2004 Butter – Determination of moisture, non-fat solids and fat contents (Routine methods) – Part 3: Calculation of fat content
CDN $76.00
Description
ISO 8851-3|IDF 191-3:2004 specifies a procedure for the calculation of the fat content of butter.
Edition
1
Published Date
2004-05-21
Status
PUBLISHED
Pages
4
Language
English
Format
Secure PDF
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Abstract
ISO 8851-3|IDF 191-3:2004 specifies a procedure for the calculation of the fat content of butter.
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