ISO 5534:1985
Withdrawn
Date published:
Cheese and processed cheese — Determination of total solids content (Reference method)
Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.
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Related Information
67.100.30 Cheese
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ISO 5534:1985
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