Meat and meat products Determination of total fat content

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

04-01-1973

Publisher

International Organization for Standardization

The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.

DocumentType	Standard
Pages	2
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
NEN ISO 1443 : 1992	Identical
UNI ISO 1443 : 1991	Identical
BS 4401-4:1970	Similar to
DIN 10140:1967-08	Similar to

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