ISO 8534:2017

Animal and vegetable fats and oils — Determination of water content — Karl Fischer method (pyridine free)

ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

Edition	2017
Published Date	2017
Published By	International Standardization Organisation
Page Count	10