Status : Published

Format Language
PDF + ePub
Paper
  • CHF63
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Abstract

This document specifies two reference methods for the determination of the moisture content of meat and meat products: a direct drying method and a distillation method.

The direct drying method is applicable to meat and meat products with low volatile substances in addition to moisture.

The distillation method is applicable to meat and meat products with high volatile substances in addition to moisture.

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General information

  • Status
     : Published
    Publication date
     : 2023-08
    Stage
    : International Standard published [60.60]
  • Edition
     : 3
    Number of pages
     : 8
  • Technical Committee :
    ISO/TC 34/SC 6
    ICS :
    67.120.10 
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