67.100.20;67.200.10 标准查询与下载
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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).
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
- ICS
- 67.100.20;67.200.10
- CCS
- X16
- 发布
- 2003-09
- 实施
This standard specifies a direct method for the determination of the fat content in butter and fat spreads by means of supercritical fluid extraction (SFE) with carbon dioxide.
Determination of the total fat content in butter and fat spreads - Extraction method using supercritical carbon dioxide
- ICS
- 67.100.20;67.200.10
- CCS
- X14
- 发布
- 2002-12
- 实施
Настоящий стандарт распространяется на масла и маргариновую продукцию и устанавливает метод обнаружения фальсификации. Метод основан на
Vegetable oils and margarine. Detection of falsification
- ICS
- 67.100.20;67.200.10
- CCS
- 发布
- 1998
- 实施
- 2000-01-01
