现行

GB 22031-2010

食品安全国家标准　干酪及加工干酪制品中添加的柠檬酸盐的测定
National food safety standard Determination of added citrate content in cheese and processed cheese products

2010-03-26

现行

BS ISO 12082-2006

Processed cheese and processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
加工奶酪和加工奶酪产品 计算添加的柠檬酸乳化剂和酸化剂/pH控制剂的含量 以柠檬酸表示

2006-12-29

现行

KS H ISO 12082(2016 Confirm)

가공치즈 및 가공치즈류 제품 - 시트르산 유화제 및 산도/pH조절제로 첨가된 시트르산염 함량 계산법(시트르산기준)
加工干酪和加工奶酪产品 - 计算添加的柠檬酸盐乳化剂和酸化剂/ pH控制剂的含量 以柠檬酸

2006-11-20

现行

KS H ISO 12082

가공 치즈 및 가공 치즈류 제품 —시트르산 유화제 및 산도/pH 조절제로 첨가된 시트르산염 함량 계산법 (시트르산 기준)
加工奶酪和加工奶酪制品.添加的柠檬酸乳化剂和酸化剂/pH控制剂含量的计算 用柠檬酸表示

2021-12-31

现行

ISO 12082-2006

Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
加工奶酪和加工奶酪产品——计算添加的柠檬酸乳化剂和酸化剂/pH控制剂的含量 以柠檬酸表示

2006-10-30

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

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

UNE 34877-1986

PROCESSED CHEESE PRODUCTS. CALCULATION OF THE CONTENT OF ADDED CITRATE EMULDIFYING AGENTS EXPRESSED AS CITRIC ACID. REFERENCE METHOD.
加工奶酪产品 计算添加的柠檬酸乳化剂的含量 用柠檬酸表示 参考方法

1986-01-15

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

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

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 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

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

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

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

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 PD ISO/TS 18083-2013

Processed cheese products. Calculation of content of added phosphate expressed as phosphorus
加工奶酪产品 以磷表示的添加磷酸盐含量的计算

2013-07-31