BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. (26th March 2020)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 2020
• Extent: 1 online resource (24 pages)
• Subjects: 602.1841; Chemical analysis and testing; Processed foods; Cheese; Gravimetric analysis; Schmid-Bondzynski-Ratzlaff method; Food products; Fat extraction methods; Food testing; Fat content determination; Determination of content; Dairy products
• Languages: English
• ISSNs: 3037-6375
• 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.