SS-EN-ISO-17189 › Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
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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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SS-EN ISO 17189:2004
Feb. 27, 2004
EN ISO 17189:2003(IDT)* ISO 17189:2003(IDT)