DIN EN ISO 8534:2017-05
Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017); German version EN ISO 8534:2017
| Fecha edición: |
2017-05-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This International Standard specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this international standard. |
| Keywords: | Animal fats|Animal oils|Chemical analysis and testing|Definitions|Determination|Determination of content|Fats|Food inspection|Food products|Karl Fischer|Karl Fischer reagent|Oils|Test reports|Testing|Titration|Vegetable fats|Vegetable oils|Water|Water content |
| ICS: | 67.200.10 - Aceites y grasas de origen animal y vegetal |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 8534:2017 Idéntica ISO 8534:2017 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 8534:2008-10 Reemplaza a DIN EN ISO 8534:2016-10 |
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