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Active standard | Published: 01/02/2017
ISO 8534:2017-ed.3.0
Animal and vegetable fats and oils — Determination of water content — Karl Fischer method (pyridine free)
(Corps gras d´origines animale et végétale — Détermination de la teneur en eau — Méthode de Karl Fischer (sans pyridine))
Available languages: English, French
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Detail information
Designation: ISO 8534:2017-ed.3.0
Publication date: 01/02/2017
Pages: 10
Country: International technical standard
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