Cheese. Guidance on sample preparation for physical and chemical testing. (4th January 2022)

• Record Type: Book
• Authors: British Standards Institution,
• Publisher Details: London : British Standards Institution
• Publication Date: 2022
• Extent: 1 online resource (16 pages)
• Subjects: 602.1841; Cheese; Food testing; Chemical analysis and testing; Processed foods; Food products; Fat content determination; Gravimetric analysis; Determination of content; Fat extraction methods; Schmid-Bondzynski-Ratzlaff method; Dairy products
• Languages: English
• Related ISBNs: 9780539146158
• ISSNs: 3042-4202
• 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.