BS 684-1.5 – Methods of analysis of fats and fatty oils. Physical methods
Either cooling of the sample, observation of the point at which cloudiness occurs and recording the temperature, or storage at a predetermined temperature and recording the time taken for cloudiness to occur.
Cross References: BS 627 BS 684:Part 0
Product Details
Published:
10/30/1987
ISBN(s):
0580161706
Number of Pages:
8
File Size:
1 file , 300 KB
Product Code(s):
173308, 173308, 00173308
Note:
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