Resumen
ISO 5536|IDF 23:2009 specifies a method for the determination of the water content of milk fat products by the Karl Fischer method.
The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2009-11Etapa: Norma Internacional confirmada [90.93]
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Edición: 2Número de páginas: 8
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Comité Técnico :ISO/TC 34/SC 5ICS :67.100.10
- RSS actualizaciones
Ciclo de vida
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Anteriormente
RetiradaISO 5536:2002
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Ahora
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