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).

To find similar documents by classification:

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)