现行

KS K 0024(2017 Confirm)

치즈 목관
CHEESE线轴

1997-06-17

现行

CID A-A-20248A

CHEESE, MOZZARELLA, LITE(SUPERSEDING A-A-20248)
奶酪、马苏里拉干酪、LITE（取代A-A-20248）

2005-09-07

现行

CID A-A-20248A

CHEESE, MOZZARELLA, LITE(SUPERSEDING A-A-20248)
奶酪、马苏里拉干酪、LITE（取代A-A-20248）

2005-09-07

现行

MIL MIL-C-35088C

CHEESE, MOZZARELLA AND PROVOLONE, NATURAL (NO S/S DOCUMENT)
奶酪、马苏里拉干酪和普罗沃龙干酪、天然（无S/S文件）

1978-09-29

现行

MIL MIL-C-44068B Notice 2-Cancellation

CHEESE SPREAD, CHEDDAR; PEANUT BUTTER; AND JELLY, FOR MEAL READY-TO-EAT (SUPERSEDING MIL-C-44068A) (S/S BY A-A-20078B, A-A-20079B, A-A-20328 AND MIL-C-595E)
CHEESE SPREAD CHEDDAR;花生酱; （J-A-A-A-A-2007） A-A-20328和MIL-C-595E（S-S-A-A-A-A）

2002-12-17

现行

GCS 32.172M

Cheese and Cheese Products
奶酪和奶酪制品

1988-09-01

现行

GCS 32.172M

Cheese and Cheese Products
奶酪和奶酪制品

1988-09-01

现行

ISO 9233-2-2018

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
奶酪 奶酪和加工奶酪 - 纳他霉素含量的测定 - 第2部分:奶酪 奶酪皮和加工奶酪的高效液相色谱法

2018-03-06

现行

BS EN ISO 9233-1-2018

Cheese, cheese rind and processed cheese. Determination of natamycin content-Molecular absorption spectrometric method for cheese rind
奶酪、奶酪皮和加工奶酪 纳他霉素含量的测定

2018-05-15

现行

BS ISO 9233-1-2007+A1-2012

Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
奶酪、奶酪皮和加工奶酪 纳他霉素含量的测定 干酪皮的分子吸收光谱测定方法

2008-03-31

现行

CID A-A-20253

CREAM CHEESE, NEUFCHATEL CHEESE, AND RELATED PRODUCTS
奶油奶酪、纽夫沙特尔奶酪及相关产品

1997-09-04

现行

BS ISO 27871-2011

Cheese and processed cheese. Determination of the nitrogenous fractions
奶酪和加工奶酪 含氮组分的测定

2011-11-30

现行

ISO 27871-2011

Cheese and processed cheese — Determination of the nitrogenous fractions
奶酪和加工奶酪——含氮组分的测定

2011-10-06

现行

CID A-A-20253

CREAM CHEESE, NEUFCHATEL CHEESE, AND RELATED PRODUCTS
奶油奶酪、纽夫沙特尔奶酪及相关产品

1997-09-04

现行

ISO 9233-1-2018

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
奶酪 奶酪和加工奶酪 - 纳他霉素含量的测定 - 第1部分:奶酪皮的分子吸收光谱法

2018-03-06

现行

UNE 34875-1986

DETERMINATION OF THE LACTOSE CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS.
奶酪和加工奶酪产品中乳糖含量的测定

1986-01-15

现行

GOST 34356-2017

Сыры с чеддеризацией и термомеханической обработкой сырной массы. Технические условия
切达干酪和热机械加工奶酪凝乳 规格

2017-11-30

现行

KS K 0024(2022 Confirm)

치즈 목관
奶酪筒子

1997-06-17

现行

KS H 2023

자연 치즈
天然奶酪

2021-12-31

现行

KS H 3009

체더 치즈
切达奶酪

2021-12-31