International Standard
ISO 7305:2019
Milled cereal products — Determination of fat acidity
Reference number
ISO 7305:2019
Edition 3
2019-03
© ISO 2024
International Standard
Read sample
Published (Edition 3, 2019)

ISO 7305:2019

Format
Language
CHF 63
Convert Swiss francs (CHF) to your currency

Abstract

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

General information

  • Status
     : Published
    Publication date
     : 2019-03
    Stage
    : International Standard under systematic review [90.20]
  • Edition
     : 3
    Number of pages
     : 8
  • Technical Committee :
    ISO/TC 34/SC 4
    ICS :
    67.060 
  • RSS updates

Life cycle

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

  2. Store
  3. Standards catalogue
  4. ICS
  5. 67
  6. 67.060
  7. ISO 7305:2019