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ISO 5534:1985

Cheese and processed cheese — Determination of total solids content (Reference method)
6. 6. 1985.
95.99   Povučen   13. 5. 2004.

Опште информације

95.99     13. 5. 2004.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.30  

francuski   engleski  

Kupovina

Povučen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

POVUČEN
ISO 5534:1985
95.99 Povučen
13. 5. 2004.

REVIDIRAN OD

NAPUŠTEN
ISO/WD 5534

OBJAVLJEN
ISO 5534:2004