1. Analysis of butter. Method for determination of salt content Part 5, (15th March 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Specification for vacuum salt for butter and cheese making and other food uses. (12th January 1971) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Analysis of butter. Method for determination of pH of butter serum Part 7, (31st January 1985) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (4 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Analysis of butter. Method for determination of free fatty acids in the fat (reference method) Part 6, (31st July 1985) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (4 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS ISO 21543. Milk and milk products. Guidelines for the application of near infrared spectrometry. (15th January 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (30 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Analysis of butter. Method for determination of water, solids-not-fat and fat contents (reference method) Part 2, (30th April 1984) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (4 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Analysis of butter. Method for determination of salt content (routine method) Part 5, (30th April 1984) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Analysis of butter. General introduction including preparation of samples Part 1, (30th April 1984) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Analysis of butter. Method for determination of water content (routine method) Part 3, (30th April 1984) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (8 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Methods of analysis of fats and fatty oils. Physical methods. Determination of cooling curve Part 1.13, (29th October 1976) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗