1. 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) ↗
2. Methods of analysis of fats and fatty oils. Other methods. Sesame oil test (Baudouin) Part 2-2.30, (31st January 1978) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (2 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Methods for sampling and testing gelatine (physical and chemical methods). (31st July 1975) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (34 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. Methods of analysis of fats and fatty oils. Other methods. Determination of Boemer value Part 2-2.23, (29th September 1989) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (6 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. 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) ↗
8. Cheese. Guidance on sample preparation for physical and chemical testing. (4th January 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Methods of analysis of fats and fatty oils. Physical methods. Determination of water-insoluble solvents Part 1.9, (29th October 1976) 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 test for meat and meat products. Determination of free fat content Part 5, (25th November 1970) 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) ↗