ISO 3728:1977
Ice cream and milk ice — Determination of total solids content (Reference method)
OVERVIEW
Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.
COMMENTS
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PRODUCT DETAILS
| Status | Withdrawn - 03 Jan 2024 |
|---|---|
| Edition | 1977 |
| No. of Pages | 3 |
| ICS Classification | 67.100.40 Ice cream and ice confectionery |
| Committee | ISO/TC 34/SC 5 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |