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About This Item
Full Description
— Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown. For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used.
All current amendments available at time of purchase are included with the purchase of this document.
Document History
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BS EN ISO 6321:2021
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Animal and vegetable fats and oils. Determination of melting point in open capillary tubes. Slip point- Most Recent
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BS EN ISO 6321:2002
Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)- Historical Version
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BS 684-1.3:1991
Methods of analysis of fats and fatty oils. Physical methods-Determination of melting point (slip point)- Historical Version
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BS 684-1-1.3:1976
Methods of analysis of fats and fatty oils. Physical methods-Determination of melting point (slip point)- Historical Version