Withdrawn
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.
WITHDRAWN
SRPS EN ISO 6886:2011
95.99
Withdrawal of Standard
Jan 31, 2017
PUBLISHED
SRPS EN ISO 6886:2017