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ISO 3433:1975

Cheese — Determination of fat content — Van Gulik method
1. 7. 1975.
95.99   Povučen   8. 1. 2008.

Опште информације

95.99     8. 1. 2008.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.30  

francuski   engleski  

Kupovina

Povučen

Jezik na kome želite da primite dokument.

Apstrakt

Applicable to all types of cheese. The principle of determination consists in dissolving the protein with sulphuric acid, followed by separation of the cheese fat in a Van Gulik butyrometer by centrifugating, the separation being assisted by addition of a small quality of amyl alcohol. The fat content is read directly on butyrometer scale.

Životni ciklus

TRENUTNO

POVUČEN
ISO 3433:1975
95.99 Povučen
8. 1. 2008.

REVIDIRAN OD

NAPUŠTEN
ISO/WD 3433

OBJAVLJEN
ISO 3433:2008