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ISO 1735:2004

ISO 1735:2004

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Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)

Published By Publication Date Number of Pages
ISO 2004-07 22
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ISO 1735|IDF 5:2004 specifies the reference method for the determination of the fat content of all types of cheese and processed cheese products having lactose contents of below 5 % (mass fraction) of non-fat solids.

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ISO 1735:2004
$27.95