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.
WITHDRAWN
SRPS ISO 661:2000
95.99
Withdrawal of Standard
PUBLISHED
SRPS EN ISO 661:2009
MINISTARSTVO POLjOPRIVREDE