Milk fat products — Determination of water content — Karl Fischer method
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Reference:
ISO 5536:2009
Publication Year:
2009
ISO 5536|IDF 23:2009 specifies a method for the determination of the water content of milk fat products by the Karl Fischer method.
The method is applicable to butteroil (anhydrous butteroil, anhydrous butterfat, anhydrous milk fat) with a water content not exceeding 1,0 % mass fraction.
32 000 F CFA
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