{"id":338365,"date":"2024-10-19T23:40:34","date_gmt":"2024-10-19T23:40:34","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-73052019\/"},"modified":"2024-10-25T22:46:40","modified_gmt":"2024-10-25T22:46:40","slug":"bs-iso-73052019","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-73052019\/","title":{"rendered":"BS ISO 7305:2019"},"content":{"rendered":"

This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.<\/p>\n

\n

NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.<\/p>\n<\/blockquote>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nNational foreword <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\nIntroduction <\/td>\n<\/tr>\n
9<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents <\/td>\n<\/tr>\n
10<\/td>\n6 Apparatus
7 Sampling
8 Preparation of test sample
8.1 General
8.2 Products not requiring grinding <\/td>\n<\/tr>\n
11<\/td>\n8.3 Products requiring grinding
9 Determination of moisture content of the test sample
10 Procedure
10.1 Number of determinations
10.2 Test portion
10.3 Determination
10.4 Blank test
11 Expression of results <\/td>\n<\/tr>\n
12<\/td>\n12 Precision
12.1 General
12.2 Repeatability, r
12.3 Reproducibility, R <\/td>\n<\/tr>\n
13<\/td>\n12.4 Comparison of two sets of measurements in one laboratory
12.5 Comparison of two sets of measurements in two laboratories
12.6 Uncertainty
12.7 Test report <\/td>\n<\/tr>\n
14<\/td>\nAnnex A (informative) Results of interlaboratory tests <\/td>\n<\/tr>\n
16<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Milled cereal products. Determination of fat acidity<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2019<\/td>\n18<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338372,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-338365","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338372"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338365"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338365"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}