DS/EN ISO 6321
Animal vegetable fats and oils – Determination of melting point in open capillary tubes (slip point)
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| Organization: | DS |
| Publication Date: | 13 May 2002 |
| Status: | active |
| Page Count: | 22 |
| ICS Code (Animal and vegetable fats and oils): | 67.200.10 |
scope:
This standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils.
Document History
June 28, 2021
Animal and vegetable fats and oils – Determination of melting point in open capillary tubes – Slip point (ISO 6321:2021)
This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats...
DS/EN ISO 6321
May 13, 2002
Animal vegetable fats and oils – Determination of melting point in open capillary tubes (slip point)
This standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils.
Animal and vegetable fats and oils – Determination of melting point in open capillary tubes (slip point) (ISO/DIS 6321:2020)
This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats...
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