Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
Lait — Détermination du point de congélation — Méthode au cryoscope à thermistance (Méthode de référence)
67.100.10 - Milk and processed milk products. Including dried milk, condensed milk and evaporated milk
Anula a: ISO 5764:1987
Es anulada por: ISO 5764:2009
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Formato digital
Ingles / Frances
