ISO 661:1989

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Animal and vegetable fats and oils -- Preparation of test sample

The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.

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Animal and vegetable fats and oils -- Preparation of test sample

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Historical

ISO 661:1989

Animal and vegetable fats and oils -- Preparation of test sample

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

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