CAC/RS., Issue 33Food and Agriculture Organization of the United Nations., 1970 - Food industry and trade |
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5th Edition acetic anhydride analysis and sampling Analysis of Oils Apparatus Aqueous ethanolic potassium Arachis Oil basic alumina Bellier index Blends of virgin bromine bromophenol blue Codex Alimentarius Commission Codex standard colour Cottonseed Oil Determination Erlenmeyer flask ethanolic potassium hydroxide expressed as positive Expression of Results FAO/WHO Food Standards Fats and Soaps Food Standards Programme hexane International Olive Oil IUPAC Standard Methods Joint FAO/WHO Food method IUPAC Standard odours or tastes Oil CAC/RS oil obtained oil Refined olive oil Refined olive-residue Oil Test CAC/RM Oil Test Virgin oleic acid olive oil Refined optical density Peroxide Value Principle of Method Procedure Place Reagents The reagents recognized analytical quality Recommended International Standard Refined olive oil Refined olive-residue oil residue oil Results are expressed Results The result Saponification Value Standard for Edible STANDARD FOR OLIVE temperature territorial jurisdiction test tube Test Virgin olive tocopherol unsaponifiable v/v ethanol virgin and refined Virgin olive oil