95.99 Withdrawal of Standard Nov 25, 2004
ISO
ISO/TC 34/SC 5 Milk and milk products
International Standard
67.100.40 Ice cream and ice confectionery
Specifies a method, the principle of which consists in drying, at 102 degrees centigrade, a known quality of the sample, diluted with water and mixed with sand, to constant mass, then followed by weighing to determine the mass of the residue. Special notes on sampling are given in the annex which, however, is valid only until the publication of ISO 707.
WITHDRAWN
ISO 3728:1977
95.99
Withdrawal of Standard
Nov 25, 2004
PUBLISHED
ISO 3728:2004