BS 2472-3:1989
$86.31
Methods for chemical analysis of ice cream – Determination of fat content
| Published By | Publication Date | Number of Pages |
| BSI | 1989 | 14 |
Roese-Gottlieb method applicable to most types of ice cream but unsuitable if high levels of emulsifier, stabilizer, thickening agent, egg-yolk and/or fruit are present.
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