This standard was last reviewed and confirmed in 2022. Therefore this version remains current.
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
Status: PublishedPublication date: 1973-04
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
- ICS :
- 67.120.10 Meat and meat products
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Stage: 90.93 (Confirmed)
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