Methods for chemical analysis of cheese. Determination of fat content (reference method) Part 3, (28th April 1989)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 1989
• Extent: 1 online resource (18 pages)
• Subjects: 602.1841; Fat extraction methods; Cheese; Processed foods; Chemical analysis and testing; Fat content determination; Determination of content; Specimen preparation; Test equipment; Schmid-Bondzynski-Ratzlaff method; Food products; Dairy products; Food testing; Reproducibility; Testing conditions
• Languages: English
• Related ISBNs: 0580170985
• ISSNs: 0019-3675
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.