BS ISO 7305:2019 Milled cereal products. Determination of fat acidity

BS ISO 7305:2019

Milled cereal products. Determination of fat acidity

Status : Current   Published : March 2019

Format
PDF

Format
HARDCOPY



What is this standard about?

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.




Standard NumberBS ISO 7305:2019
TitleMilled cereal products. Determination of fat acidity
StatusCurrent
Publication Date15 March 2019
Normative References(Required to achieve compliance to this standard)ISO 12099, ISO 712
Informative References(Provided for Information)BS ISO 5725-2:2019, ISO 5725-3:1994, ISO 5725-2:2019, ISO 5725-6:1994
ReplacesBS ISO 7305:1998
International RelationshipsISO 7305:2019
Draft Superseded By17/30334867 DC
DescriptorsChemical analysis and testing, Cereal flour, Cereal products, Semolina, Determination of content, Fatty acids, Cereal food products, Volumetric analysis, Wheat, Flour, Pasta
ICS67.060
Title in FrenchProduits de mouture des céréales. Détermination de l'acidité grasse
CommitteeAW/4
ISBN978 0 580 92743 0
PublisherBSI
FormatA4
DeliveryYes
Pages18
File Size646 KB
Price£130.00


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