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RS ISO 6321: 2002
Animal and vegetable fats and oils — Determination of melting point in open capillary tubes (Slip point)
Abstract

This International Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats hereinafter).

General Information

CodeClassificationThemePagesPublisherAvailability
RS ISO 6321: 2002ADOPTED ISO STANDARDSFood technology21Second Edition
Apr 2020		Available
Price: RWF 16,500


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