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SRPS ISO 661:2000

Animal and vegetable fats and oils — Preparation of test sample

Apr 19, 2000
Apr 19, 2000
95.99   Withdrawal of Standard  

General information

95.99    

ISS

E034-2,11

International Standard

67.200.10  

Serbian  

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Scope

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.

Life cycle

NOW

WITHDRAWN
SRPS ISO 661:2000
95.99 Withdrawal of Standard

REVISED BY

PUBLISHED
SRPS EN ISO 661:2009

Related project

Adopted from ISO 661:1989

National regulations and standards

Pravilnik o kvalitetu i drugim zahtevima za jestiva biljna ulja i masti, margarin i druge masne namaze, majonez i srodne proizvode

MINISTARSTVO POLjOPRIVREDE