ISO 17189:2003

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

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).

SDO:

ISO

Language:

English

ICS Codes:

67.100.20

Status:

Published

Publish date:

2003-10-12

Standard Number:

ISO 17189:2003