ISO 1443:1973
$13.00
Meat and meat products — Determination of total fat content
| Published By | Publication Date | Number of Pages |
| ISO | 1973-04 | 4 |
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.