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ISO 3727-3:2003

Current Revision

Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content

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ISO 3727-3|IDF 80-3:2003 specifies a method for the calculation of the fat content of butter.


SDO ISO: International Organization for Standardization
Document Number ISO 3727
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 5
Publish Date Document Id Type View
Not Available ISO 3727-3:2003 Revision