Abstract / scope
ISO 17189|IDF 194:2003 specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).
ISO 17189:2003Published
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
Beurre, émulsions d'huile alimentaire et matières grasses tartinables — Détermination de la teneur en matière grasse (Méthode de référence)