ISO 6886:2006 PDF
Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
Название (английский):
ISO 6886:2006
Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
- Статус документа:
- Отменён
- Формат:
- Электронный (PDF)
- Количество страниц:
- 13
- Дата публикации:
- 29 августа 2006 г.
- Издание:
- ISO IS 6886 edition 2 version 1
- ICS:
- 67.200.10
Описание (английский):
ISO 6886:2006 specifies a method for the determination of the oxidative stability of fats and oils under extreme conditions that induce rapid oxidation: high temperature and high air flow. It does not allow determination of the stability of fats and oils at ambient temperatures, but it does allow a comparison of the efficacy of antioxidants added to fats and oils. The method is applicable to both virgin and refined animal and vegetable fats and oils.
Технические детали
- Технический комитет
- ISO/TC 34/SC 11 - Animal and vegetable fats and oils
- SKU
- ISO 6886:2006