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EVS-EN ISO 6321:2002

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

General information
Withdrawn from 01.07.2021
Base Documents
ISO 6321:2002; EN ISO 6321:2002
Directives or regulations
None

Standard history

Status
Date
Type
Name
01.07.2021
Main
01.09.2002
Main
This International Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetables fats and oils (referred to as fats hereinafter).
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