ISO 17189:2003 PDF
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 11
- Дата публикации:
- 13 октября 2003 г.
- Издание:
- ISO IS 17189 edition 1 version 1
- ICS:
- 67.100.20
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
Abstract
Overview
ISO 17189:2003 (IDF 194:2003) is the for the determination of fat content in butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy and blended spreads). Published jointly by ISO and IDF (with AOAC collaboration), this standard defines the analytical principle, required reagents and apparatus, sample preparation, extraction and calculation steps used to report fat as a mass fraction (percent). It is intended for laboratories performing authoritative fat determinations for quality control, labeling and regulatory compliance.
Похожие стандарты
Упомянутые в описании и другие стандарты ISO