Methods for the chemical analysis of cheese Part 3. Determination of fat content ( reference method )
Cheese, Dairy products, Food products, Food testing, Fat content determination, Determination of content, Specimen preparation, Testing conditions, Test equipment, Reproducibility, Chemical analysis and testing, Schmid-Bondzynski-Ratzlaff method, Fat extraction methods, Processed foods
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| Language: | English |
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London
BSI
1989
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