Printed version of this standard is available at Library. To request, please e-mail to referencepk@usm.my and include a copy of this record in your e-mail.
This International Standard specifies a method for the determination of the dilatation of fats. It is applicable to animal and vegetable fats and oils (referred to as fats hereinafter), except palm stearin, having a melting point above 0 ᵒC and not more than 60 ᵒC.