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All current amendments available at time of purchase are included with the purchase of this document.
 

Document History

  1. BS EN ISO 6321:2021


    Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point

    • Most Recent
  2. BS EN ISO 6321:2002


    Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)

    • Historical Version
  3. BS 684-1.3:1991


    Methods of analysis of fats and fatty oils. Physical methods-Determination of melting point (slip point)

    • Historical Version
  4. BS 684-1-1.3:1976

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    Methods of analysis of fats and fatty oils. Physical methods-Determination of melting point (slip point)

    • Historical Version