Specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates.
KS ISO 23319:2022
Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
Number of Pages:16
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Kes 3,308.00