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

KS H ISO 4730(2021 Confirm)

멜라루카 정유, 터피넨-4-올 형(티 트리 정유)
奶酪和加工奶酪总固体含量的测定（参考法）

2011-08-12

现行

KS H ISO 5534

치즈 및 가공 치즈 —총 고형분 측정법(기준법)
奶酪和加工奶酪.总固体含量的测定（参考法）

2021-12-31

现行

KS H ISO 4730(2016 Confirm)

멜라루카 정유, 터피넨-4-올 형(티 트리 정유)
干酪和加工干酪总固体含量的测定（参照法）

2011-08-12

现行

KS H ISO 5534(2016 Confirm)

치즈 및 가공치즈 - 총 고형분 측정법(기준법)
干酪和加工干酪总固体含量的测定（参照法）

2006-11-29

现行

BS EN ISO 5534-2004

Cheese and processed cheese. Determination of the total solids content (Reference method)
奶酪和加工奶酪 总固体含量的测定（参考法）

2004-06-12

现行

DIN 10324

Determination of the total phosphorus content of cheese and processed cheese; spectrometric method
测定奶酪和加工奶酪中的总磷含量；光谱测定法

1990-12-01

现行

UNE 34873-1986

DETERMINATION OF THE PHOSPHORUS CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
奶酪和加工奶酪产品中磷含量的测定 参考方法

1986-01-15

现行

GOST R 51457-1999

Сыр и сыр плавленый. Гравиметрический метод определения массовой доли жира
奶酪和加工奶酪产品 重量法测定脂肪含量

现行

ISO 5534-2004

Cheese and processed cheese — Determination of the total solids content (Reference method)
奶酪和加工奶酪——总固体含量的测定（参考法）

2004-05-13

现行

BS ISO 5765-1-2002

Dried milk, dried ice-mixes and processed cheese. Determination of lactose content-Enzymatic method utilizing the glucose moiety of the lactose
奶粉、干冰混合物和加工奶酪 乳糖含量的测定

2002-10-08

现行

BS ISO 5765-2-2002

Dried milk, dried ice-mixes and processed cheese. Determination of lactose content-Enzymatic method utilizing the galactose moiety of the lactose
奶粉、干冰混合物和加工奶酪 乳糖含量的测定

2002-10-08

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

KS H ISO TS 2963(2012 Confirm)

치즈 및 가공 치즈류 제품－시트르산 함량 측정－효소법
干酪及加工干酪制品柠檬酸含量的测定酶法

2007-10-31

现行

KS H ISO 5943

치즈 및 가공 치즈류 제품 —염소 함량 측정법(전위차 적정법)
奶酪和加工奶酪制品.氯化物含量的测定.电位滴定法

2021-12-31

现行

KS H ISO TS 2963(2021 Confirm)

치즈 및 가공 치즈류 제품－시트르산 함량 측정－효소법
干酪和加工干酪制品柠檬酸含量的测定酶法

2007-10-31

现行

KS H ISO 5943(2016 Confirm)

치즈 및 가공치즈류 제품 - 염소 함량 측정법(전위차 적정법)
干酪和熔融干酪制品 - 氯化物含量的测定 - 电位滴定法

2006-11-29

现行

UNE 34874-1985

DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.
奶酪和加工奶酪产品中柠檬酸含量的测定 参考方法

1985-12-15