EN ISO 2450:2008

Oct 2008 Withdrawn

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Abstract

ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred. The method is not applicable to sour creams with starch or other thickening agents.

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Published: October 15 2008
Edition: 2
Document type: EN
Pages
ISBN:

Publisher: CEN
Distributor: CEN
ICS: 67.100.10
European TC: CEN/TC 302

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Abstract

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