Methods of test for cereals and pulses Part 17. Determination of fat acidity
Cereals, Cereal products, Cereal flour, Flour, Cereal food products, Pasta, Semolina, Food products, Food testing, Specimen preparation, Testing conditions, Acidimetry, Fat extraction methods, Fatty acids, Reproducibility, Agricultural products
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| Language: | English |
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London
BSI
1987
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