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ISO 1443:1973 PDF
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Meat and meat products — Determination of total fat content
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
| Edition | 1973 |
|---|---|
| Published Date | 1973 |
| Published By | International Standardization Organisation |
| Page Count | 2 |
