ISO 17189:2003

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Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

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ISO 17189:2003

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)

PUBLISH DATE 2003
ISO 17189:2003

ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats.

These spreadable fats include margarine, vegetable oil spreads, dairy spreads, and blended spreads.

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