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Normas DIN – AENOR
DIN EN ISO 2450:2009-03

DIN EN ISO 2450:2009-03

Cream - Determination of fat content - Gravimetric method (Reference method) (ISO 2450:2008); German version EN ISO 2450:2008

Crème - Détermination de la teneur en matière grasse - Méthode gravimétrique (Méthode de référence) (ISO 2450:2008); Version allemande EN ISO 2450:2008

Sahne - Bestimmung des Fettgehaltes - Gravimetrisches Verfahren (Referenzverfahren) (ISO 2450:2008); Deutsche Fassung EN ISO 2450:2008

Fecha:
2019-03 /Active
Equivalencias internacionales:

BVL L 02.05-2 (2009-06)

EN ISO 2450 (2008-10)

ISO 2450 (2008-10)

Relación con otras normas DIN:
Resumen:
This International Standard specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents.
Keywords:
Agricultural products, Chemical analysis and testing, Cream, Cream (dairy products), Dairy products, Definitions, Determination of content, Fat contents, Fats, Food inspection, Food products, Gravimetric analysis, Reference methods, Sampling methods, Vessels
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