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egg yolk fat content
egg yolk fat content, Total:35 items.
In the international standard classification, egg yolk fat content involves: Edible oils and fats. Oilseeds, Meat, meat products and other animal produce, Milk and milk products, Food products in general.
CZ-CSN, egg yolk fat content
British Standards Institution (BSI), egg yolk fat content
- BS EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Calculation of fat content
- BS EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of non-fat solids content (Reference method)
- BS EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of moisture content (Reference method)
International Organization for Standardization (ISO), egg yolk fat content
- ISO 3727-3:2003|IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
- ISO 3727-3:2003 Butter - Determination of moisture, not-fat solids and fat contents - Part 3: Calculation of fat content
- ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
- ISO 8851-3:2004|IDF 191-3:2004 Determination of moisture, non-fat solids and fat content of butter (conventional method) Part 3: Determination of fat content
- ISO 3727-3:2003 | IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
- ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
- ISO 8851-2:2004|IDF 191-2:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
Korean Agency for Technology and Standards (KATS), egg yolk fat content
- KS H ISO 3727-3:2006 Butter-Determination of moisture, non-fat solids and fat contents-Part 3:Calculation of fat content
- KS H ISO 3727-3:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
- KS H ISO 3727-3-2006(2016) Butter-Determination of moisture, non-fat solids and fat contents-Part 3:Calculation of fat content
- KS H ISO 3727-2:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
German Institute for Standardization, egg yolk fat content
- DIN EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
- DIN EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
- DIN EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
Association Francaise de Normalisation, egg yolk fat content
- NF V04-392-3*NF EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat-solids and fat contents - Part 3 : calculation of fat content.
- NF V04-392-2*NF EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2 : determination of non-fat solids contents (reference method)
- NF V04-319-3*NF ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 3 : calculation of fat content
- NF EN ISO 3727-3:2003 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse - Partie 3 : calcul de la teneur en matière grasse
- NF V04-319-2*NF ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 2 : determination of non-fat solids content
International Dairy Federation (IDF), egg yolk fat content
- IDF 80-3-2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3:Calculation of fat content
- IDF 191-3-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
- IDF 80-2-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 2:Determination of non-fat solids content (Reference method)
Danish Standards Foundation, egg yolk fat content
- DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
- DS/ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
KR-KS, egg yolk fat content
- KS H ISO 3727-3-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
- KS H ISO 3727-2-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
Hainan Provincial Standard of the People's Republic of China, egg yolk fat content
PT-IPQ, egg yolk fat content
Lithuanian Standards Office , egg yolk fat content
- LST EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
AENOR, egg yolk fat content
- UNE-EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)