BS EN ISO 662:2016规定了通过干燥测定水分的两种方法 动物或植物脂肪和油的挥发性物质含量:方法A，使用砂浴或加热板；方法B，使用干燥箱。方法A适用于所有脂肪和油。方法B仅适用于酸值小于4的非干燥脂肪和油。在没有 用这种方法可以分析月桂油。牛奶和奶制品（或从牛奶和奶制品中获得的脂肪）不在本协议范围内 这是国际标准。交叉引用:ISO 661ISO 5555ISO 5725:1986ISO 5725-1ISO 5725-2购买时可用的所有现行修订版均包含在本文件的购买中。

BS EN ISO 662:2016 specifies two methods for the determination, by drying, of the moisture and volatile matter content of animal or vegetable fats and oils:method A, using a sand bath or hotplate;method B, using a drying oven.Method A is applicable to all fats and oils.Method B is applicable only to non-drying fats and oils with an acid value less than 4. Under no circumstances are lauric oils be analysed by this method.Milk and milk products (or fat obtained from milk and milk products) are excluded from the Scope of this International Standard.Cross References:ISO 661ISO 5555ISO 5725:1986ISO 5725-1ISO 5725-2All current amendments available at time of purchase are included with the purchase of this document.