1. 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) ↗
2. 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) ↗
3. Analysis of soaps. Determination of total alkali content and total fatty matter content. (5th March 2020) 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) ↗
4. Analysis of soaps. Quantitative test methods. Method for determination of total alkali content and total fatty matter content Part 2.1, (31st July 1989) 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) ↗
5. Animal and vegetable fats and oils. Determination of solid fat content. Pulsed nuclear magnetic resonance method. (1st July 1995) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. BS EN ISO 12872. Olive oils and olive-pomace oils. Determination of the 2-glyceryl monopalmitate content. (31st March 2022) 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) ↗
7. BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing. (16th March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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) ↗
9. BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. (26th March 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. BS ISO 24363. Determination of fatty acid methyl esters (cis and trans) and squalene in olive oil and other vegetable oils by gas chromatography. (27th April 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (27 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗