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BS 770-3

89th Edition, April 28, 1989

Complete Document

Methods for Chemical Analysis of Cheese Part 3: Determination of Fat Content (Reference Method)

Includes all amendments and changes through Reaffirmation Notice , June 15, 1995


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Superseded By: BS EN ISO 1735

EN
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W/D S/S BY BS EN ISO 1735
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Description / Abstract:

Gravimetric method applicable to cheeses and processed cheeses having lactose contents below 5% (m/m) of non-fat solids. To be read in conjunction with BS 770-1:1986