MILK - DETERMINATION OF FREEZING POINT - THERMISTOR CRYOSCOPE METHOD

Available format(s)

Hardcopy

Language(s)

English

Published date

06-03-2012

Publisher

South African Bureau of Standards

Specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope.

Committee	TC 034
DocumentType	Standard
ISBN	978-0-626-42629-3
Pages	0
PublisherName	South African Bureau of Standards
Status	Current

Standards	Relationship
ISO 5764:2009	Identical

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SANS 5764 : 2ED 2012

Current

Abstract

General Product Information

International Equivalents

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