ISO-17189 › Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

ISO-17189 - 1ST EDITION - CURRENT


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ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).

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Document Number

ISO 17189:2003

Revision Level

1ST EDITION

Status

Current

Publication Date

Sept. 15, 2003

Committee Number

ISO/TC 34/SC 5