BS-EN-ISO-6321 › Historical Revision Information
Animal & Vegetable Fats & Oils, Determination of Melting Point in Open Capillary Tubes
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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
Revision Level
AMD 13911
Status
Superseded
Publication Date
Jan. 1, 2002
International Equivalent
ISO 15024:2001;EN ISO 6321:2002
Committee Number
AW/307