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RS ISO 11869: 1997
Fermented milks — Determination of titratable acidity — Potentiometric method

Abstract

This International Standard specifies a potentiometric method for the determination of the titratable acidity of natural
yogurt, flavoured sweetened yogurt and fruit yogurt.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 11869: 1997	ADOPTED ISO STANDARDS	Food technology	9	First Edition Nov 2021	Available

Price: RWF 6,000

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