ISO 6321:1991

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Animal and vegetable fats and oils -- Determination of melting point in open capillary tubes (slip point)

Specifies two methods: method A applies only to animal and vegetable fats which do not exhibit pronounced polymorphism; method B applies to all animal and vegetable fats, and shall be used where polymorphic behaviour is unknown.

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International Organization for Standardization [iso]

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Animal and vegetable fats and oils -- Determination of melting point in open capillary tubes (slip point)

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Historical

ISO 6321:1991

Animal and vegetable fats and oils -- Determination of melting point in open capillary tubes (slip point)

Are the documents at the ANSI Webstore in electronic Adobe Acrobat PDF format only?

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