ISO 17189:2003
$19.50
Beurre, émulsions d’huile alimentaire et matières grasses tartinables — Détermination de la teneur en matière grasse (Méthode de référence)
| Published By | Publication Date | Number of Pages |
| ISO | 2003-09 | 20 |
L'ISO 17189|FIL 194:2003 spécifie une méthode pour la détermination de la teneur en matière grasse du beurre, d'émulsions d'huile alimentaire et de matières grasses tartinables (margarine, matière grasse tartinable végétale, matière grasse tartinable laitière et matière grasse tartinable végétale et animale).
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