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RS ISO 17189: 2003
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)

Abstract

This International Standard specifies a method for the determination of the fat content of butter, edible oil emulsions (2.2) and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 17189: 2003	ADOPTED ISO STANDARDS	Agriculture	19	Eight Edition Sep 2019	Available

Price: RWF 16,500

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