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ISO 1443:1973

Meat and meat products — Determination of total fat content

Standard Details

The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.

General Information

Status : Published
Standard Type: Main
Document No: ISO 1443:1973
Document Year: 1973
Pages: 2
Edition: 1
  • Section Volume:
  • ISO/TC 34/SC 6. Meat, poultry, fish, eggs and their products

Life Cycle

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ISO 1443:1973
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