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ISO 17189:2003

Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
13 tet 2003

General information

90.93     8 nën 2022

ISO

ISO/TC 34/SC 5

International Standard

67.100.20  

anglisht   frëngjisht  

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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
8 nën 2022