ISO 1443:1973
Meat and meat products — Determination of total fat content
OVERVIEW
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
COMMENTS
-
PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1973 |
| No. of Pages | 2 |
| ICS Classification | 67.120.10 Meat and meat products |
| Committee | ISO/TC 34/SC 6 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |