ISO 7302:1982

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Cereals and cereal products -- Determination of total fat content

The method consists in hydroyzing of a test portion by hydrochloric acid in the presence of ethanol and formic acid, after any grinding required, then extracting of the fat by hexane in a special flask, removing of the solvent and weighing the residue thus obtained.

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International Organization for Standardization [iso]

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Cereals and cereal products -- Determination of total fat content

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Historical

ISO 7302:1982

Cereals and cereal products -- Determination of total fat content

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

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