ISO 17189:2003
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
OVERVIEW
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 2003 |
| No. of Pages | 11 |
| ICS Classification | 67.100.20 Butter |
| Committee | ISO/TC 34/SC 5 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |