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BS ISO 7305:1998

Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

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withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Milled cereal products. Determination of fat acidity
Available format(s)

Hardcopy , PDF

Withdrawn date

03-25-2019

Language(s)

English

Published date

02-28-2010

Foreword
Introduction
1 Scope
2 Normative reference
3 Definition
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Determination of moisture content of the test sample
10 Procedure
11 Expression of results
12 Precision
13 Test report
Annex A (informative) - Results of interlaboratory tests
Annex B (Informative) - Bibliography

Describes a method for the determination of the 'fat acidity' of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and also to pasta.

Committee
AW/4
DevelopmentNote
Issue Date: 28/02/2010. (02/2010) Reviewed and confirmed by BSI, February 2014. (01/2014)
DocumentType
Standard
Pages
16
PublisherName
British Standards Institution
Status
Withdrawn
SupersededBy

Standards Relationship
ISO 7305:1998 Identical

ISO 712:2009 Cereals and cereal products — Determination of moisture content — Reference method
ISO 13690:1999 Cereals, pulses and milled products Sampling of static batches
ISO 5725:1986 Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests

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US$170.10
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