ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards The methods are applicable to:

The methods are applicable to: alpha-HCH

It provides criteria for the acceptability of differences between the results from parallel plates and subsequent dilution steps

This standard specifies recommended methods for the sensory evaluation of specific milk and milk products

packaging materials brought in new from outside (paper

ISO 17189 | IDF 194: 2003 - Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference Method) Working Area - Food Standards The methods are applicable to:This standard specifies a method for the determination of the fat content of butter, edible oil emulsions and spreadable fats (margarine, vegetable oil spreads, dairy spreads and blended spreads).