This standard was last reviewed and confirmed in 2019. Therefore this version remains current.
Determination on an undiluted product, at a specified temperature; calculation of the wanted content by means of tables showing the index as a function of composition, concentration and temperature. The method is also applicable to syrup containing fructose.
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|std 1 61|
|std 2 61||Paper|
A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
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