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EVS-EN ISO 8534:2017

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017)

General information
Valid from 02.03.2017
Base Documents
ISO 8534:2017; EN ISO 8534:2017
Directives or regulations
None

Standard history

Status
Date
Type
Name
02.03.2017
Main
05.09.2008
Main
ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.
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