Povučen
ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
The method is not applicable to sour creams with starch or other thickening agents.
POVUČEN
ISO 2450:1999
POVUČEN
ISO 2450:2008
95.99
Povučen
3. 5. 2023.
OBJAVLJEN
ISO 23318:2022
Pavlaka — Određivanje sadržaja masti — Gravimetrijska metoda (Referentna metoda)
60.60 Standard objavljen