ISO 5534:1985
Cheese and processed cheese — Determination of total solids content (Reference method)
Reference number
ISO 5534:1985
Edición 1
1985-06
© ISO 2024
Retirada
Retirada (Edición 1, 1985)

Resumen

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

Informaciones generales

  • Estado
     : Retirada
    Fecha de publicación
     : 1985-06
    Etapa
    : Retirada de la Norma Internacional [95.99]
  • Edición
     : 1
    Número de páginas
     : 2
  • Comité Técnico :
    ISO/TC 34/SC 5
    ICS :
    67.100.30 
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