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ISO 17189:2003

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

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

PUBLISH DATE 2003
ISO 17189:2003

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats.

These spreadable fats include margarine, vegetable oil spreads, dairy spreads, and blended spreads.

SDO ISO: International Organization for Standardization
Document Number ISO 17189
Publication Date Sept. 15, 2003
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 5
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