Butter: determination of water, solids-not-fat and fat contents on the same test portion (reference method). Developed by the Technical Committee ISO/TC 34: Agricultural Food Products. 1. ed.
1977
Bibliographic information
International Standard ISO (ISO). Norme Internationale ISO (ISO). no. 3727.
Language
English, French
Note
1 ref.
ISSN
3727-1977
Type
Standard
Corporate Author
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
AGRIS AP
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