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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

CodeClassificationThemePagesPublisherAvailability
RS ISO 3727-3: 2003ADOPTED ISO STANDARDSFood technology0First Edition
Apr 2020
Available
Price: RWF 3,000


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