{"id":337842,"date":"2024-10-19T23:37:47","date_gmt":"2024-10-19T23:37:47","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-118702009\/"},"modified":"2024-10-25T22:43:27","modified_gmt":"2024-10-25T22:43:27","slug":"bs-iso-118702009","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-118702009\/","title":{"rendered":"BS ISO 11870:2009"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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9<\/td>\n | Scope Normative references Principle Methods for the determination of fat content Reagents <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | Apparatus <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | Sampling Preparation of test sample Procedure Care of butyrometers <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | Validation principle for a butyrometric method by comparison <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk and milk products. Determination of fat content. General guidance on the use of butyrometric methods<\/b><\/p>\n |