Core Standards Library
The Australian Standards Library is a curated, authoritative repository of national technical standards developed and maintained by Standards Australia.
It supports industry compliance, safety governance and interoperability across engineering, construction, manufacturing and public service sectors nationwide.
Showing 6097–6108 of 20355 results
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AS 2300.7.1: 05/13/1991 Methods of chemical and physical testing for the dairying industry, Method 7.1: Butter – General information and preparation of samples
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AS 2300.7.2: 05/13/1991 Methods of chemical and physical testing for the dairying industry, Method 7.2: Butter – Determination of fat and curd
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AS 2300.7.3: 05/13/1991 Methods of chemical and physical testing for the dairying industry, Method 7.3: Butter – Determination of salt
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AS 2300.8.1: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Part 8.1: Anhydrous milk fat – General requirements
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AS 2300.8.1: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.1: Anhydrous milk fat – Scope and general requirements
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AS 2300.8.2: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Method 8.2: Anhydrous milk fat – Determination of moisture – Karl Fischer method
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AS 2300.8.2: 10/06/1983 Methods of chemical and physical testing for the dairying industry, Method 8.2: Anhydrous milk fat – Moisture
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AS 2300.8.3: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.3: Anhydrous milk fat – Determination of non-fat residues and estimation of fat
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AS 2300.8.4: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Method 8.4: Anhydrous milk fat – Determination of free fatty acid
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AS 2300.8.4: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.4: Anhydrous milk fat – Free fatty acid
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AS 2300.8.5: 10/07/1983 Methods of chemical and physical testing for the dairying industry, Method 8.5: Anhydrous milk fat – Refractive index
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AS 2300.8.6: 02/04/2004 Methods of chemical and physical testing for the dairying industry, Method 8.6: Anhydrous milk fat – Determination of peroxide value