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ISO 12082:1997 PDF
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Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
Gives a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. Does apply to cheeses and cheese products which contain no major ingredients with an appreciable content of citric acid.
| Edition | 1997 |
|---|---|
| Published Date | 1997 |
| Published By | International Standardization Organisation |
| Page Count | 2 |
