SS-EN-ISO-17189 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)

SS-EN-ISO-17189 - 2004 EDITION - CURRENT


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This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

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67.100.20 (Butter)

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Designation Name

SS-EN ISO 17189:2004

Revision Level

2004 EDITION

Status

Current

Publication Date

Feb. 27, 2004

Language(s)

English

Page Count

15

International Equivalent

EN ISO 17189:2003(IDT)* ISO 17189:2003(IDT)