STN EN ISO 1854
| Name: | STN EN ISO 1854 |
| Validity: | Withdrawn |
| Number of pages: | 20 |
| Language: |
SK
|
| Paper: | 14,10€ |
| Electronic version |
a) Only read (without ability to print and copy)
12,69€ b) Without ability to print, with ability to copy (printscreen) 14,10€ c) With ability to print and copy (printscreen) 18,33€ |
| Slovak title | Srvátkový syr. Stanovenie obsahu tuku. Gravimetrická metóda (Referenčná metóda) (ISO 1854:1999) |
| English title | Whey cheese. Determination of fat content. Gravimetric method (Reference method) (ISO 1854:1999) |
| Release Date: | 01. 11. 2001 |
| Date of withdrawal: | 01. 02. 2009 |
| ICS: | 67.100.30 |
| Sorting character/National clasification code | 57 0113 |
| Level of incorporation: | idt EN ISO 1854:1999, idt ISO 1854:1999 |
| Official Journal | 10/01 |
| Amendments | |
| Replaced by: | STN EN ISO 1854:2009-02 (57 0013) |
| Repleces: | |
| Note in Official Journal: | |
| Subject of the standard: | Táto medzinárodná norma určuje referenčnú metódu na stanovenie obsahu tuku srvátkového syra. |