
ISO 1443:1973
ISO 1443:1973 Meat and meat products – Determination of total fat content
CDN $85.00
SKU: b9ac699904d1
Category: ICS:67.120.10
Description
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
Edition
1
Published Date
1973-04-01
Status
PUBLISHED
Pages
2
Format 
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-

ISO 17645:2025 Dry-cured ham — Specification
CDN $129.00 Add to cart -

ISO 2917:1999 Meat and meat products – Measurement of pH – Reference method
CDN $85.00 Add to cart -

ISO 23854:2021 Fermented meat products – Specification
CDN $129.00 Add to cart -

ISO 937:2023 Meat and meat products – Determination of nitrogen content – Reference method
CDN $129.00 Add to cart







