Specifies the characteristics of seven types of butyrometer, their various scale ranges, construction, scales and their graduations, reference temperature and the inscriptions to be marked on the bulb of the butyrometer. Annex A gives information on recommended stoppers and Annex B deals with recommended methods for the determintion of scale errors of butyrometers.
Status: WithdrawnPublication date: 1983-12
Edition: 1Number of pages: 10
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.260 Plants and equipment for the food industry
ISO 488:1983Stage: 95.99
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