ISO 3433:1975 PDF

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Cheese — Determination of fat content — Van Gulik method

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Applicable to all types of cheese. The principle of determination consists in dissolving the protein with sulphuric acid, followed by separation of the cheese fat in a Van Gulik butyrometer by centrifugating, the separation being assisted by addition of a small quality of amyl alcohol. The fat content is read directly on butyrometer scale.

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Edition

1975

Published Date

1975

Published By

International Standardization Organisation

Page Count

4

ISO 3433:1975 PDF
$65.00 Original price was: $65.00.$50.70Current price is: $50.70.