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ISO 6886:2006

Animal and vegetable fats and oils — Determination of oxidative stability (accelerated oxidation test)
29. 8. 2006.
95.99   Povučen   15. 2. 2016.

Опште информације

95.99     15. 2. 2016.

ISO

ISO/TC 34/SC 11

Međunarodni standard

67.200.10  

engleski   francuski  

Kupovina

Povučen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

PRETHODNO

POVUČEN
ISO 6886:1996

TRENUTNO

POVUČEN
ISO 6886:2006
95.99 Povučen
15. 2. 2016.

REVIDIRAN OD

OBJAVLJEN
ISO 6886:2016

Nacionalna preuzimanja

SRPS EN ISO 6886:2011  
ISS

Ulja i masti biljnog i životinjskog porekla — Određivanje oksidativne stabilnosti (test ubrzane oksidacije)

95.99   Povučen

E034-2,11 Saznaj više