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Animal and vegetable fats and oils. Determination of unsaponifiable matter. Method using hexane extraction.

Animal and vegetable fats and oils — Determination of unsaponifiable matter — Method using hexane extraction

Overview ISO 18609:2000 specifies a laboratory method for determining the unsaponifiable matter content of animal and vegetable fats and oils using a three-stage hexane extraction. The method covers…

Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction

Overview EN ISO 18609:2001 is an internationally recognized European Standard developed by CEN and ISO that specifies a precise method for determining the unsaponifiable matter content in animal and…

Animal and vegetable fats and oils - Determination of unsaponifiable matter - Method using hexane extraction

Overview SIST EN ISO 18609:2001 is an internationally recognized European Standard developed by CEN and ISO that specifies a precise method for determining the unsaponifiable matter content in animal…