SS EN ISO 2450 Ed. 1 标准详情
- 标准号:SS EN ISO 2450 Ed. 1
- 中文标题:
- 英文标题:Cream - Determination Of Fat Content - Gravimetric Method (reference Method)
- 标准类别:新加坡SS
- 发布日期:
Defines the reference method for the determination of the fat content of processed, sour and raw cream in which no appreciable breakdown or separation of fat, due to lipolysis, has occurred. Not applicable for sour creams with starch or other thicken
* 特别声明:资源收集自网络或用户上传,本网站所提供的电子文本仅供参考,请以正式出版物为准。仅供个人标准化学习,研究使用。如有侵权,请及时联系我们!