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Homepage>BS Standards>67 FOOD TECHNOLOGY>67.200 Edible oils and fats. Oilseeds>67.200.20 Oilseeds>BS 4325-9:1992 Methods for analysis of oilseed residues Preparation of test samples
immediate downloadReleased: 1992-12-15
BS 4325-9:1992 Methods for analysis of oilseed residues Preparation of test samples

BS 4325-9:1992

Methods for analysis of oilseed residues Preparation of test samples

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Standard number:BS 4325-9:1992
Pages:10
Released:1992-12-15
ISBN:0 580 21509 1
Status:Standard
DESCRIPTION

BS 4325-9:1992


This standard BS 4325-9:1992 Methods for analysis of oilseed residues is classified in these ICS categories:
  • 67.200.20 Oilseeds

This International Standard specifies methods for the preparation of test samples of oilseed residues by the reduction of laboratory samples.

For the purposes of this International Standard, the term oilseed residues includes meals, extractions, expeller cakes or slab cakes1) resulting from the production of crude vegetable oils from oilseeds by pressure or solvent extraction. It does not include compounded products.

NOTE 1 The sampling of oilseed residues for the preparation of laboratory samples is described in ISO 5500:1986, Oilseed residues – Sampling.