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ISO 7305:2019

Current Revision

Milled cereal products - Determination of fat acidity

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This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.


SDO ISO: International Organization for Standardization
Document Number ISO 7305
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 4
Publish Date Document Id Type View
Not Available ISO 7305:2019 Revision