NF V04-403

NF V04-403

April 2001
Standard Current

Meat, meat products and fishery products - Determination of free fat content

Le présent document décrit une méthode pour la détermination de la matière grasse libre dans les viandes et produits à base de viandes et dans les produits de la pêche et leur préparation (par exemple viande de volaille, de gibier, produits de charcuterie, foie gras, poissons, crustacés, mollusques, terrine de poissons, etc.).

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Main informations

Collections

National standards and national normative documents

Publication date

April 2001

Number of pages

11 p.

Reference

NF V04-403

ICS Codes

67.050   General methods of tests and analysis for food products
67.120.01   Animal produce in general

Classification index

V04-403

Print number

1 - 23/03/2001

International kinship

ISO 1444:1996
Sumary
Meat, meat products and fishery products - Determination of free fat content

Le présent document décrit une méthode pour la détermination de la matière grasse libre dans les viandes et produits à base de viandes et dans les produits de la pêche et leur préparation (par exemple viande de volaille, de gibier, produits de charcuterie, foie gras, poissons, crustacés, mollusques, terrine de poissons, etc.).
Replaced standards (1)
NF V04-403
January 1968
Standard Cancelled
Agricultural products. Meat and meat products. Determination of free fat content.

Table of contents
  • Avant-propos
    4
  • Précautions de sécurité
    4
  • 1 Domaine d'application
    4
  • 2 Références normatives
    4
  • 3 Termes et définitions
    5
  • 4 Principe
    5
  • 5 Réactifs et consommables
    5
  • 6 Appareillage
    5
  • 7 Échantillonnage
    5
  • 8 Préparation de l'échantillon pour essai
    5
  • 9 Mode opératoire
    6
  • 10 Expression du résultat
    7
  • 11 Fidélité
    7
  • 12 Rapport d'essai
    8
  • Annexe A (informative) Résultats statistiques des essais interlaboratoires
    9
  • Bibliographie
    11
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