Animal and vegetable fats and oils - Determination of peroxide value - Potentiometric end-point determination (ISO 27107:2008, corrected version 2009-05-15)

Available format(s)

Hardcopy , PDF

Language(s)

English, German

Published date

01-08-2010

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

DocumentType	Standard
Pages	18
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Current
Supersedes	DIN EN ISO 27107:2009-02

Standards	Relationship
ISO 27107:2008	Identical
EN ISO 27107:2010	Identical

DIN EN ISO 3960:2016-10 (Draft)

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF PEROXIDE VALUE - IODOMETRIC (VISUAL) ENDPOINT DETERMINATION (ISO 3960:2017)

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
DIN ISO 5725-2:2002-12	Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method (ISO 5725-2:1994 including Technical Corrigendum 1:2002)
ISO 3976:2006	Milk fat Determination of peroxide value
DIN EN ISO 5555:2014-10	ANIMAL AND VEGETABLE FATS AND OILS - SAMPLING (ISO 5555:2001 + AMD 1:2014)
DIN ISO 5725-1:1997-11	ACCURACY (TRUENESS AND PRECISION) OF MEASUREMENT METHODS AND RESULTS - PART 1: GENERAL PRINCIPLES AND DEFINITIONS
DIN EN ISO 3960:2016-10 (Draft)	ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF PEROXIDE VALUE - IODOMETRIC (VISUAL) ENDPOINT DETERMINATION (ISO 3960:2017)
ISO 3960:2017	Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual) endpoint determination
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample