This standard was last reviewed and confirmed in 2022. Therefore this version remains current.
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
Status: PublishedPublication date: 2003-09
Edition: 1Number of pages: 11
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
Buy this standard
|std 1 61|
|std 2 61||Paper|