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ISO 8420:2002

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Animal and vegetable fats and oils - Determination of content of polar compounds

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This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.

Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.


SDO ISO: International Organization for Standardization
Document Number ISO 8420
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 11
Publish Date Document Id Type View
Not Available ISO 8420:2002 Revision
Not Available Revision