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edible oil emulsions and spreadable fats (margarine
This standard specifies recommended methods for the sensory evaluation of specific milk and milk products
expressed as citric acid
cheese and other milk products
The method is applicable to sweetened condensed milk of normal composition prepared from whole
ISO 3727-2 | IDF 80-2:2001 - Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) Language:EN edible oil emulsions and spreadable
