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ISO 8534:2017

Current Revision

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

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ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.


SDO ISO: International Organization for Standardization
Document Number ISO 8534
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 8534:2017 Revision