ISO 1854:2008
$27.95
Fromage de sérum — Détermination de la teneur en matière grasse — Méthode gravimétrique (Méthode de référence)
| Published By | Publication Date | Number of Pages |
| ISO | 2008-10 | 22 |
L'ISO 1854|FIL 59:2008 spécifie la méthode de référence pour la détermination de la teneur en matière grasse du fromage de sérum.
La méthode n'est pas applicable si le fromage de sérum ne se dissout pas complètement dans l'ammoniaque ou s'il contient des acides gras libres en quantités significatives.
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