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ISO 3728:2004

ISO 3728:2004

Ice-cream and milk ice — Determination of total solids content (Reference method)

Crème glacée et glace au lait — Détermination de la teneur en matière sèche totale (Méthode de référence)

Date:
2004-11-25 / Published
ICS:

67.100.40 - Ice cream and ice confectionery. Including sorbets

Committee:
ISO/TC 34/SC 5 - Milk and milk products
Relación con otras normas ISO:

Anula a: ISO 3728:1977

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