ISO 5534:1985 PDF
Cheese and processed cheese — Determination of total solids content (Reference method)
Название (английский):
ISO 5534:1985
Cheese and processed cheese — Determination of total solids content (Reference method)
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 2
- Дата публикации:
- 6 июня 1985 г.
- Издание:
- ISO IS 5534 edition 1 version 1
- ICS:
- 67.100.30
Описание (английский):
Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.
Технические детали
- Технический комитет
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 5534:1985