BS-EN-ISO-6321 › Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point

BS-EN-ISO-6321 - 2021 EDITION - CURRENT
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Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point

Keywords

Temperature measurement;Oils;Melting point;Fats;Animal products;Animal fats;Vegetable fats;Animal oils;Vegetable oils;Capillary tubes

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

BS EN ISO 6321:2021

Revision Level

2021 EDITION

Status

Current

Publication Date

July 2, 2021

Replaces

BS EN ISO 6321:2002

Page Count

18

ISBN

9780539146332

International Equivalent

ENISO 6321;ISO 6321

Committee Number

AW/307