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RS ISO 3727-2: 2001
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: determination of non — Fat solids content (Reference methods)

Abstract

specifies the reference method for the determination of the non-fat solids content of
butter

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 3727-2: 2001	ADOPTED ISO STANDARDS	Food technology	0	First Edition Apr 2020	Available

Price: RWF 9,000

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