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EVS-EN ISO 17189:2004

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

General information

Valid from 10.12.2004
Base Documents
ISO 17189:2003; EN ISO 17189:2003
Directives or regulations
None

Standard history

Status
Date
Type
Name
10.12.2004
Main
This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

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