ISO-7305 › Historical Revision Information
Milled Cereal Products - Determination of Fat Acidity
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This International Standard specifies a method for the determination of the “fat acidity” of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and also to pasta.
To find similar documents by classification:
67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)
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Document Number
ISO 7305:1986
Revision Level
1ST EDITION
Status
Superseded
Publication Date
March 15, 1986
Committee Number
ISO TC 34/SC 4