SS-EN ISO 2450:2008
Current
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Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008)
Available format(s)
Hardcopy
Language(s)
English
Published date
20-10-2008
Publisher
This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
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