{"id":338036,"date":"2024-10-19T23:38:46","date_gmt":"2024-10-19T23:38:46","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-dd-iso-ts-118692012\/"},"modified":"2024-10-25T22:44:37","modified_gmt":"2024-10-25T22:44:37","slug":"bsi-dd-iso-ts-118692012","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-dd-iso-ts-118692012\/","title":{"rendered":"BSI DD ISO\/TS 11869:2012"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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7<\/td>\n | 1 Scope 2 \u00a0Terms and definitions 3 Principle 4 Reagents <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 5 Apparatus 6 Sampling 7 Preparation of test sample 7.1 Natural yoghurt, flavoured yoghurt, drinking yoghurt and other fermented milks 7.2 Fruit yoghurt and other fermented milk products with added fruit <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 8 Procedure 8.1 Test portion 8.2 Determination 9 Calculation and expression of results 9.1 Calculation 9.2 Expression of test results 10 Precision 10.1 Interlaboratory test 10.2 Repeatability <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 11 Test report <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Fermented milks. Determination of titratable acidity. Potentiometric method<\/b><\/p>\n |