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RS ISO 3727-3: 2003
Butter — determination of moisture, non fat solids and fat contents — Part 3: calculation of fat content

Abstract

specifies a method for the calculation of the fat content of butter

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 3727-3: 2003	ADOPTED ISO STANDARDS	Food technology	0	First Edition Apr 2020	Available

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