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ISO 17189:2003

Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

Standard Details

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).

General Information

Status : Published
Standard Type: Main
Document No: ISO 17189:2003
Document Year: 2003
Pages: 11
Edition: 1

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ISO 17189:2003
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