Vegetable fats and oils. Determination of cocoa butter equivalents in milk chocolate1 Scope This International Standard specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat (MF) in milk chocolate by triacylglycerol (TAG) profiling using high resolution capillary gas liquid chromatography (HR GLC), and subsequent data evaluation by simple and partial least squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE 100 g milk chocolate and quantified

or 4) of the Transport Protocol procedures

BS 799-5 on oil-burning equipment is useful for:

Organizations that operate on multiple sites

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Small areas under 500 m2 which are not contiguous

BS EN 455-2 specifies technicalities for the medical gloves such as related terms and definitions

which have to be completely or partially coated

This International Standard defines a generic AVI/AEI System specification for nominal AVI/AEI to provide an enabling International Standard

Organizations not yet ready to implement ISO 45001 but working towards it will also benefit from using this guidance

9 describes a method for the determination of the cold crushing strength of baked rammed cold ramming pastes used in aluminium manufacture

BS EN 60335-2-24 and BS EN 60335-2-40

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