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ISO 1735:2004 (IDF 5: 2004)
Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method)
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Abstract
ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.
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Edition: 3 (Monolingual) ICS: 67.100.30 Status: Published Stage: 90.93 (2013-01-11) TC/SC: ISO/TC 34/SC 5 Number of Pages: 15 -
Revises: ISO 1735:1987
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No corrigenda or amendments available
