ISO 5534:1985
Cheese and processed cheese — Determination of total solids content (Reference method)
Reference number
ISO 5534:1985
Edición 1
1985-06
Retirada
ISO 5534:1985
11598
Retirada (Edición 1, 1985)

Resumen

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

Informaciones generales

  •  : Retirada
     : 1985-06
    : Retirada de la Norma Internacional [95.99]
  •  : 1
     : 2
  • ISO/TC 34/SC 5
    67.100.30 
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