Abstract
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).
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General information
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Status: PublishedPublication date: 2003-09Stage: International Standard confirmed [90.93]
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Edition: 1Number of pages: 11
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Technical Committee :ISO/TC 34/SC 5ICS :67.100.20
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