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ISO 661:1989

Animal and vegetable fats and oils -- Preparation of test sample

General information

Withdrawn from 14.05.2003
Directives or regulations
None

Standard history

Status
Date
Type
Name
14.05.2003
Main
Main
ISO 661:1980
The method is not applicable to emulsified fats such as butter, margarine, mayonnaise, ect. The method consists in mixing of the fatty matter, heated, if necessary, to an appropriate temperature, then, if required, separating of insoluble substances by filtration and removing of water by drying with anhydrous sodium sulfate.

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