SIST EN ISO 3727-2:2002
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 8
- Дата публикации:
- 1 июня 2002 г.
- ICS:
- 67.100.20
- Технический комитет:
- KŽP - Agricultural food products
TC forecasts updated : delay with the directives ( TC forecasts updating exercise.sj 00-11-09)++
Abstract
Overview
SIST EN -2:2002 is a European and international standard specifying the . Developed jointly by ISO and the International Dairy Federation (IDF), this standard is part two of a three-part series addressing butter composition-specifically moisture, non-fat solids, and fat contents. The accurate measurement of non-fat solids is essential for quality control, nutritional labeling, and compliance with food safety regulations in dairy production.
Похожие стандарты
Стандарты, упомянутые в описании