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cooking oil boiling point

cooking oil boiling point, Total:13 items.

In the international standard classification, cooking oil boiling point involves: Edible oils and fats. Oilseeds.

Danish Standards Foundation, cooking oil boiling point

• DS/EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils

未注明发布机构, cooking oil boiling point

• BS EN ISO 16035:2005(2006) Animal and vegetable fats and oils — Determination of low - boiling halogenated hydrocarbons in edible oils

German Institute for Standardization, cooking oil boiling point

• DIN EN ISO 16035:2005-11 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003); German version EN ISO 16035:2005
• DIN EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003); English version of DIN EN ISO 16035:2005

British Standards Institution (BSI), cooking oil boiling point

• BS EN ISO 16035:2003 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils
• BS ISO 16035:2003 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils
• BS EN ISO 16035:2005 Animal and vegetable fats and oils. Determination of low-boiling halogenated hydrocarbons in edible oils

International Organization for Standardization (ISO), cooking oil boiling point

• ISO 16035:2003 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils

Association Francaise de Normalisation, cooking oil boiling point

• NF T60-271*NF EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils.
• NF EN ISO 16035:2005 Corps gras d'origines animale et végétale - Dosage des hydrocarbures halogénés à bas point d'ébullition dans les huiles comestibles

Lithuanian Standards Office , cooking oil boiling point

• LST EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003)

AENOR, cooking oil boiling point

• UNE-EN ISO 16035:2006 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003)

European Committee for Standardization (CEN), cooking oil boiling point

• EN ISO 16035:2005 Animal and vegetable fats and oils - Determination of low-boiling halogenated hydrocarbons in edible oils (ISO 16035:2003)

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