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Normas BSI – AENOR
BS 684-1.3:1991, ISO 6321:1991

BS 684-1.3:1991, ISO 6321:1991

Methods of analysis of fats and fatty oils. Physical methods. Determination of melting point (slip point)

Fecha Anulación:
2002-04-15 /Withdrawn
Comité:
AW/307
Equivalencias internacionales:

ISO 6321:1991

Relación con otras normas BSI:

Reemplazada por: BS EN ISO 6321:2002

Reemplaza a: BS 684-1-1.3:1976

Keywords:
Specimen preparation, Vegetable oils, Temperature measurement, Animal fats, Vegetable fats, Fats, Coefficient of variation, Oils, Animal oils, Testing conditions, Standard deviation, Reproducibility, Test equipment, Melting point
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