ISO 17189:2003

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

Publication date: 13 tet 2003

General information

Current stage: 90.60 Effective date: 3 sht 2019

Originator: ISO

Owner: ISO/TC 34/SC 5

Type: International Standard

ICS: 67.100.20

Gjuha: frëngjisht anglisht

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Statusi: Publikuar

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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).

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NOW

PUBLISHED
ISO 17189:2003
90.60 Close of review
3 sht 2019

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