SS-EN ISO 5764:2009
Current
The latest, up-to-date edition.
Hardcopy
French
25-05-2009
This International Standard 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.
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