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ISO 2450:2008
ISO 2450:2008 Cream - Determination of fat content - Gravimetric method (Reference method)
standard by International Organization for Standardization, 10/15/2008
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M00046864
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Full Description
ISO 2450IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
The method is not applicable to sour creams with starch or other thickening agents.
