Published
ISO 1738|IDF 12:2004 specifies a method for the determination of the salt content of butter. The method is applicable to all types of butter containing more than 0,1 % (mass fraction) of salt.
WITHDRAWN
SRPS E.K8.045:1993
PUBLISHED
SRPS ISO 1738:2013
90.93
Standard confirmed
Oct 22, 2024