Viandes et produits à base de viande — Détermination de la teneur en matière grasse totale
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Reference:
ISO 1443:1973
Publication Year:
1973
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.
21 000 F CFA