Standard

NS-EN ISO 2450:1999

Tilbaketrukket

Merknad: Denne standarden har en ny utgave: NS-EN ISO 2450:2008

Forhåndsvisning

Rettelser og tillegg kjøpes separat.

Språk
Tjenester

Omfang

This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable for sour creams with starch or other thickening agents. NOTE If the method is not applicable and when separation or breakdown of fat occurs, recourse should be made to a method utilizing the Weibull-Berntrop principle (see ISO 8262-3).

Dokumentinformasjon

  • Standard fra SN
  • Publisert:
  • Tilbaketrukket:
  • Utgave: 1
  • Versjon: 1
  • Varetype: NAT
  • ICS 67.100.99
  • National Committee CEN/TC 302

Produktrelasjon

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