ISO 16305:2005现行
Butter - Determination of firmness
出版：International Organization for Standardization
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基本信息
标准编号： ISO 16305:2005
发布时间：2005/2/9 0:00:00
标准类别：Standard
出版单位：International Organization for Standardization
标准页数：10
标准简介
The method is also applicable to butter prepared by recombination of milk components, aerated butter, and butter to which vegetable fat, spices or other foods have been added. Any changes with regard to the preparation of the butter, however, will influence its firmness characteristics. Therefore, for the purposes of ISO 16305|IDF 187:2005 these products are not included.
本标准替代的旧标准
