Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (Slip point)
This Uganda Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats hereinafter). [This Uganda Standard cancels and replaces US EAS 319:2006, Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point), which has been republished.] This standard was PUBLISHED on 2012-12-18.
| Price | UGX 35,000/= |
|---|---|
| Category | FOOD, AGRICULTURE AND FORESTRY STANDARDS |
| Status | Voluntary |
| Format | |
| TC | Food and agriculture Standards Technical Committee (UNBS/TC 2) |
| ICS | 67.200.10 Animal and vegetable fats and oils |
| Language | English |
| Edition | 1st Edition |
| Sales Rating |