UNI EN ISO 3657:2004被替代
Animal And Vegetable Fats And Oils - Determination Of Saponification Value
出版：Italian Standards
专家解读视频
Describes a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids.
Supersedes UNI 22051. (06/2004)
SS EN ISO 3657 Ed. 1 (2004) - Identical
UNE EN ISO 3657:2004 - Identical
SN EN ISO 3657:2003 - Identical
BS EN ISO 3657:2003 - Identical
DIN EN ISO 3657 (2003-12) - Identical
NF EN ISO 3657:2003 - Identical
NBN EN ISO 3657:2003 - Identical
I.S. EN ISO 3657:2003 - Identical
NS EN ISO 3657 Ed. 1 (2003) - Identical
NEN EN ISO 3657:2003 - Identical
ISO 3657:2002 - Identical
ONORM EN ISO 3657:2003 - Identical
NF EN ISO 3657:2013 - Identical
SS EN ISO 3657 Ed. 2 (2013) - Identical
BS EN ISO 3657:2013 - Identical
NEN EN ISO 3657:2013 - Identical
