International Standard
ISO 16305:2005
Butter — Determination of firmness
Reference number
ISO 16305:2005
Edición 1
2005-02
International Standard
Vista previa
ISO 16305:2005
29865
No disponible en español
Publicado (Edición 1, 2005)
Esta norma se revisó y confirmó por última vez en 2022. Por lo tanto, esta versión es la actual.

ISO 16305:2005

ISO 16305:2005
29865
Idioma
Formato
CHF 63
Convertir Franco suizo (CHF) a tu moneda

Resumen

ISO 16305|IDF 187:2005 specifies a method for the determination of the firmness of butter.

The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.

Informaciones generales

  •  : Publicado
     : 2005-02
    : Norma Internacional confirmada [90.93]
  •  : 1
     : 10
  • ISO/TC 34/SC 5
    67.100.20 
  • RSS actualizaciones

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