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ISO 1443:1973

Current Revision

Meat and meat products -- Determination of total fat content

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 1443
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 6
Publish Date Document Id Type View
Not Available ISO 1443:1973 Revision