ISO 16305:2005現行
Butter - Determination of firmness
出版：International Organization for Standardization
專家解讀視頻
基本信息
標準編號： ISO 16305:2005
發布時間：2005/2/9 0:00:00
標準類別：Standard
出版單位：International Organization for Standardization
標準頁數：10
標準簡介
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.
本標準替代的舊標準
