ISO 8534:2017

Current Revision
Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

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ISO 8534:2017

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

PUBLISH DATE 2017
ISO 8534:2017

ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

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