ISO 3727:1977 PDF
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
Название (английский):
ISO 3727:1977
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 3
- Дата публикации:
- 1 ноября 1977 г.
- Издание:
- ISO IS 3727 edition 1 version 1
- ICS:
- 67.100.20
Описание (английский):
Depending on the content to be estimated the method described uses three different steps for determination, i.e. drying of a known mass of butter at 102 +/- 2 degrees centigrade and weighing to determination the loss of mass, extraction of the fat from the dried butter with light petroleum or n-hexane and weighing of the residue, and calculation of the fat content by difference.
Технические детали
- Технический комитет
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 3727:1977