BS 2472-3:1989, ISO 7328-1984 - Methods for chemical analysis of ice cream. Determination of fat content – BSI British Standards

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BS 2472-3:1989, ISO 7328-1984

Methods for chemical analysis of ice cream. Determination of fat content

Status : Superseded, Withdrawn   Published : August 1989 Replaced By : BS EN ISO 7328:2000, BS 2472-3:2000

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Standard NumberBS 2472-3:1989, ISO 7328-1984
TitleMethods for chemical analysis of ice cream. Determination of fat content
AbstractRoese-Gottlieb method applicable to most types of ice cream but unsuitable if high levels of emulsifier, stabilizer, thickening agent, egg-yolk and/or fruit are present.
StatusSuperseded, Withdrawn
Publication Date31 August 1989
Confirm Date15 July 1994
Withdrawn Date15 March 2000
Cross ReferencesBS 809, BS 1741:Part 3, BS 5522, BS 7142:Part 3, ISO 5725, ISO 8262-2
Replaced ByBS EN ISO 7328:2000, BS 2472-3:2000
ReplacesBS 2472:1966, Partially replaces BS 2472:1966.
International RelationshipsISO 7328:1984 Identical
Supersedes Draft83/53643 DC
DescriptorsIce cream, Dairy products, Food products, Food testing, Chemical analysis and testing, Specimen preparation, Testing conditions, Fat content determination, Fat extraction methods, Roese-Gottlieb method, Test equipment, Determination of content, Reproducibility, Dried foods
ICS67.100.40 (Ice cream and ice confectionery)
Title in FrenchMéthodes d'analyse chimique des crèmes glacées. Détermination de la teneur en graisse
Title in GermanVerfahren zur chemischen Analyse von Eiskrem. Bestimmung des Fettgehalts
CommitteeAW/5
ISBN0 580 17483 2
FormatA4
Pages12
Price£ 50.00


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