Status : Withdrawn

This standard has been revised by ISO 661:2003

Abstract

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.

General information

  • Status
     : Withdrawn
    Publication date
     : 1989-06
    Stage
    : Withdrawal of International Standard [95.99]
  • Edition
     : 2
    Number of pages
     : 2
  • Technical Committee :
    ISO/TC 34/SC 11
    ICS :
    67.200.10 
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