Historical

ISO 6321:1991

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.

CONTENT PROVIDER
International Organization for Standardization [iso]

Included in Packages
This standard is not included in any packages.
Document History
Revised By:
Amendments & Corrections
Amended By: