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RS ISO 3727-2: 2001
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: determination of non — Fat solids content (Reference methods)

Abstract

specifies the reference method for the determination of the non-fat solids content of
butter



General Information

CodeClassificationThemePagesPublisherAvailability
RS ISO 3727-2: 2001ADOPTED ISO STANDARDSFood technology0First Edition
Apr 2020
Available
Price: RWF 9,000


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