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ISO 7305:2019

Milled cereal products - Determination of fat acidity

standard by International Organization for Standardization , 03/01/2019

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Full Description

ISO 7305:2019 specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.

 

Product Details

Edition:
3rd
Published:
03/01/2019
Number of Pages:
16
File Size:
1 file , 1.1 MB
Same As:
BS ISO 7305:2019
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 7305:2019

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    Milled cereal products - Determination of fat acidity

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  2. ISO 7305:1998


    Milled cereal products -- Determination of fat acidity

    • Historical Version