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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 684-1.8:1976 Methods of analysis of fats and fatty oils. Physical methods Determination of smoke point
immediate downloadReleased: 1976-10-29
BS 684-1.8:1976 Methods of analysis of fats and fatty oils. Physical methods Determination of smoke point

BS 684-1.8:1976

Methods of analysis of fats and fatty oils. Physical methods Determination of smoke point

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Standard number:BS 684-1.8:1976
Pages:10
Released:1976-10-29
ISBN:0 580 09045 0
Status:Standard
DESCRIPTION

BS 684-1.8:1976


This standard BS 684-1.8:1976 Methods of analysis of fats and fatty oils. Physical methods is classified in these ICS categories:
  • 67.200.10 Animal and vegetable fats and oils

This Section describes a method for the determination of smoke point of animal and vegetable fats and is based on the American Oil Chemists’ Society Official Method Cc 9a-48.


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