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>BSI Standards >67 FOOD TECHNOLOGY>67.200 Edible oils and fats. Oilseeds>67.200.10 Animal and vegetable fats and oils>BS 684-1.3:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of melting point (slip point)
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immediate downloadReleased: 1976-10-29
BS 684-1.3:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of melting point (slip point)

BS 684-1.3:1976

Methods of analysis of fats and fatty oils. Physical methods. Determination of melting point (slip point)

CURRENCY
249.6 EUR
Standard number:BS 684-1.3:1976
Released:1976-10-29
Status:Standard
DESCRIPTION

BS 684-1.3:1976


This standard BS 684-1.3:1976 Methods of analysis of fats and fatty oils. Physical methods. Determination of melting point (slip point) is classified in these ICS categories:
  • 67.200.10 Animal and vegetable fats and oils

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