Methods for the chemical analysis of ice cream and frozen milk products (incorporating Amdts 1 and 2)
standard by Standards Australia, 01/01/1970
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Specifies analytical procedures for determining total solids, fat, sucro se and reducing sugars, protein, ash and titrable acidity, and also incl udes a method for determining over-run index. An appendix gives a formul a for estimating the calorific value of the product.
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