Specifies a method for the determination of the acidity of the fat contained in milk fat products and in butter. Describes the apparatus, the procedure, the reagents to be used, and the expression of results. This second edition cancels and replaces the first edition (1980). Annex A is for information only.
Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.
Shqip