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ISO 17189:2003

Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

Oct 13, 2003

General information

90.93     Nov 8, 2022

ISO

ISO/TC 34/SC 5

International Standard

67.100.20  

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Scope

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).

Life cycle

NOW

PUBLISHED
ISO 17189:2003
90.93 Standard confirmed
Nov 8, 2022