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RS ISO 3727-1: 2001
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: determination of moisture content (reference methods)

Abstract

specifies the reference method for the determination of the moisture content of
butter

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 3727-1: 2001	ADOPTED ISO STANDARDS	Food technology	0	First Edition	Available

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