90.93 Standard confirmed Apr 25, 2022
ISO
ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
International Standard
67.120.10 Meat and meat products
Published
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
PUBLISHED
ISO 1443:1973
90.93
Standard confirmed
Apr 25, 2022
