ISO 3961:2009 specifies a reference method for the determination of the iodine value (IV) of animal and vegetable fats and oils, hereinafter referred to as fats.
Annex A describes a method for the calculation of the IV from fatty acid compositional data. This method is not applicable to fish oils.
Status: WithdrawnPublication date: 2009-04
Edition: 4Number of pages: 8
Technical Committee: ISO/TC 34/SC 11 Animal and vegetable fats and oils