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Vegetable oils. Methods for determination of phosphorated substances
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Vegetable oils, animal fats and products of their processing. Methods for determination of the content of trans fatty acid isomers
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Sauces based on vegetable oils. General specifications
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Animal and vegetable fats and oils. Determination of anisidine value
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Animal and vegetable fats and oils. Determination of anisidine value
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Animal and vegetable fats and oils and their derivates. Determination of solid fat content. Pulsed nuclear magnetic resonance method
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Animal and vegetable fats and oils. Determination of oxidative stability (accelerated oxidation test)
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Rapeseed oil. Specifications
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Soya-bean oil. Specifications
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Mayonnaises and mayonnais sauces. General specifications
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