ISO 661:1989
Withdrawn
Date published:
Animal and vegetable fats and oils — Preparation of test sample
The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.
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Related Information
67.200.10 Animal and vegetable fats and oils
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ISO 661:1989
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