Animal and vegetable fats and oils — Determination of content of polar compounds
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Reference:
ISO 8420:2002
Publication Year:
2002
This International Standard describes a method for the determination of the content of polar compounds in animal and vegetable fats and oils.
Polar compounds are formed during the heating of fats and oils and thus the method serves to assess the deterioration of frying fats and oils with use.
36 500 F CFA
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