Norm

ISO 5534:1985 en

Cheese and processed cheese - Determination of total solids content (Reference method)

  • Deze norm is ingetrokken sinds 01-05-2004

31,57

Over deze norm

Status Ingetrokken
Aantal pagina's 2
Commissie Melk en zuivelproducten
Gepubliceerd op 06-06-1985
Taal Engels
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.

Details

ICS-code 67.100.30
Nederlandse titel Cheese and processed cheese - Determination of total solids content (Reference method)
Engelse titel Cheese and processed cheese - Determination of total solids content (Reference method)
Vervangen door

Winkelwagen

Subtotaal:

Ga naar winkelwagen