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RS ISO 5764: 2009
Milk — determination of freezing point — Thermistor cryoscope method (Reference method)

Abstract

pecifies a reference method for the determination of the freezing point of raw
bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk,
by using a thermistor cryoscope

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 5764: 2009	ADOPTED ISO STANDARDS	Food technology	0	Third Edition Apr 2020	Available

Price: RWF 25,500

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