This International Standard specifies a reference method for the determination of the moisture content of meat and meat products.
In this standard, the direct drying method is applicable to meat and meat products with less volatile substances and the distillation method is applicable to meat and meat products with more volatile substances.
Status: Under development
Edition: 3Number of pages: 8
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
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|std 1 61|
|std 2 61||Paper|