ISO-8420 › Animal and vegetable fats and oils - Determination of content of polar compounds
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Included in this current edition are the following subparts:
2ND EDITION - April 1, 2002
2ND EDITION CORRIGENDUM 1 - July 1, 2004
2ND EDITION CORRIGENDUM 1 - July 1, 2004
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
To find similar documents by classification:
67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)
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Document Number
ISO 8420:2002
Revision Level
2ND EDITION
Status
Current
Publication Date
April 1, 2002
Committee Number
ISO/TC 34/SC 11