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Determination of freshly squeezed juice
Determination of freshly squeezed juice, Total:119 items.
In the international standard classification, Determination of freshly squeezed juice involves: Food products in general, Beverages, Plant and equipment for the food industry, Fruits. Vegetables, General methods of tests and analysis for food products.
Hainan Provincial Standard of the People's Republic of China, Determination of freshly squeezed juice
- DB46/ 117-2008 Hygienic standard for squeezed fresh fruit and vegetable juices
RU-GOST R, Determination of freshly squeezed juice
- GOST 32101-2013 Canned foods. Juice products. Juices from fresh fruit. General specifications
- GOST R 53139-2008 Juices and juice products. Identification. Determination of ascorbic acid by enzymatic method
- GOST R 51940-2002 Fruit and vegetable juices. Method for determination of D-malic acid content
- GOST 31718-2012 Juices and juice products. Identification. Determination of stable oxygen isotopes by mass-spectrometry method
- GOST 31717-2012 Juices and juice products. Identification. Determination of ascorbic acid by enzymatic method
- GOST 31715-2012 Juices and juice products. Identification. Determination of stable hydrogen isotopes by mass-spectrometry method
- GOST 31714-2012 Juices and juice products. Identification. Determination of stable carbon isotopes by mass-spectrometry method
- GOST R 53585-2009 Juices and juice products. Identification. Determination of stable hydrogen isotopes by mass-spectrometry method
- GOST R 53584-2009 Juices and juice products. Identification. Determination of stable oxygen isotopes by mass-spectrometry
- GOST R 53586-2009 Juices and juice products. Identification. Determination of stable carbon isotopes by mass-spectrometry
- GOST R 51938-2002 Fruit and vegetable juices. Method for determination of sucrose content
- GOST 34409-2018 Juice products. Determination of L-malic acid content by enzymatic method
- GOST 34408-2018 Juice products. Determination of D-malic acid content by enzymatic method
- GOST R 51440-1999 Apple juice, apple juice concentrates and drinks containing apple juice. Method for determination of patulin content using thin-layer chromatography
- GOST R 51239-1998 Fruit and vegetable juices. Determination of L-malic acid content
- GOST R 53773-2010 Juice products. Methods for determination of Anthocyanins
Indonesia Standards, Determination of freshly squeezed juice
- SNI 02-1190-1989 Fruit juice extraction machinery, expeller type, Performance test
Association Francaise de Normalisation, Determination of freshly squeezed juice
Professional Standard - Agriculture, Determination of freshly squeezed juice
- NY 82.11-1988 Juice Determination Method Determination of Pectin
- NY 146.11-1988 Juice Determination Method Determination of Pectin
- NY 146.1-1988 Juice Determination Method Sampling
- NY 146.6-1988 Juice Determination Method for Color Determination
- NY 82.12-1988 Juice Determination Method Determination of Lactic Acid
- NY 146.12-1988 Juice Determination Method Determination of Lactic Acid
- NY 146.7-1988 Determination of pH value of fruit juice determination method
- NY 82.6-1988 Juice Determination Method for Color Determination
- NY 82.7-1988 Determination of pH value of fruit juice determination method
- NY 146.14-1988 Juice Determination Method Determination of Citric Acid
- NY 146.17-1988 Determination method for total phosphorus in fruit juice
- NY 146.9-1988 Juice Determination Method Determination of Gray Alkalinity
- NY 146.10-1988 Determination of formaldehyde value in fruit juice determination method
- NY 82.14-1988 Juice Determination Method Determination of Citric Acid
- NY 146.19-1988 Juice Determination Method Determination of Calcium and Magnesium
- NY 146.8-1988 Method for Determination of Fruit Juice Determination of Total Ash
- NY 146.13-1988 Juice Determination Method Determination of Proline
- NY 146.18-1988 Juice Determination Methods Determination of Potassium and Sodium
- NY 146.2-1988 Juice Determination Method Sensory Test
- NY 82.16-1988 Juice Determination Methods Determination of Volatile Acids
- NY 146.4-1988 Juice Determination Methods Determination of Apparent Viscosity
- NY 82.4-1988 Juice Determination Methods Determination of Apparent Viscosity
- NY 146.16-1988 Juice Determination Methods Determination of Volatile Acids
- NY 146.5-1988 Method for Determination of Fruit Juice Determination of Relative Density
- NY/T 2015-2011 Determination of centrifugable pulp content in citrus juices
- NY 146.15-1988 Juice Determination Method Determination of B-carotene
NL-NEN, Determination of freshly squeezed juice
- NEN 2847-1984 Fruit juices - Determination of pulp content
- NEN 2840-1982 Fruit juices - Determination of ash content
- NEN 2842-1982 Fruit juices Determination of proline content of citrus juices, apple juice and grape juice Spectrophotometric method
- NEN 2845-1984 Fruit juices - Determination of reducing sugars content after weak inversion
- NEN 2843-1982 Fruit juices - Determination of formol number
- NEN 2864/1-1989
- NEN 2864-1989 Fruit Juices. Determination of the total tartaric acid content of apple juice. Liquid chromatography method
- NEN 2861-1989 Fruit juices Determination of acidity - Potentiometric method
- NEN 2859-1989 Fruit juices Determination of naringin value of grapefruit juice - Spectrometric method
- NEN 2863-1989 Fruit juices Determination of free tartaric acid content of grape juice - Titrimetric method
- NEN 2848-1986 Fruit juices - Determination of the total pectin content - Spectrophotometric method
- NEN 6397-1992 Fruit lemonades - Determination of formol number
BE-NBN, Determination of freshly squeezed juice
British Standards Institution (BSI), Determination of freshly squeezed juice
- BS EN 1135:1995 Fruit and vegetable juices. Method for determination of ash
- BS EN 1132:1995 Method determination of the pH-value of fruit and vegetable juices
- BS EN 1133:1995 Method for determination of formol number of fruit and vegetable juices
- BS EN 12147:1997(1999) Method for determination of titratable acidity of fruit and vegetable juices
- BS EN 12147:1997 Method for determination of titratable acidity of fruit and vegetable juices
- BS EN 1131:1995 Method for determination of the relative density of fruit and vegetable juices
- BS EN 1142:1995 Method for determination of sulfate content of fruit and vegetable juices
- BS EN 1138:1995 Method for enzymatic determination of L-malic acid (L-malate) content of fruit and vegetable juices - NADH spectrometric method
- BS EN 13196:2000 Fruit and vegetable juices - Determination of total sulfur dioxide by distillation
- BS EN 1136:1995 Method for determination of phosphorus content of fruit and vegetable juices: spectrometric method
Danish Standards Foundation, Determination of freshly squeezed juice
- DS/EN 1133:1995 Fruit and vegetable juices - Determination of formol number
- DS/EN 12144:1997 Fruit and vegetable juices - Determination of total alkalinity of ash - Titrimetric method
- DS/EN 12138:1998 Fruit and vegetable juices - Enzymatic determination of D-malic acid content - NAD spectrometric method
- DS/ENV 12140:1997 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruit juices - Method using isotope ratio mass spectrometry
- DS/EN 13196:2000 Fruit and vegetable juices - Determination of total sulfur dioxide by distillation
- DS/ENV 13070:1998 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) in the pulp of fruit juices - Method using isotope ratio mass spectrometry
- DS/EN 1135:1995 Fruit and vegetable juices - Determination of ash
- DS/EN 1132:1995 Fruit and vegetable juices - Determination of the pH-value
Lithuanian Standards Office , Determination of freshly squeezed juice
- LST EN 1133-1999 Fruit and vegetable juices - Determination of the formol number
- LST EN 12144-2000 Fruit and vegetable juices - Determination of total alkalinity of ash - Titrimetric method
- LST EN 12138-2000 Fruit and vegetable juices - Enzymatic determination of D-malic acid content - NAD spectrometric method
- LST L ENV 12140-2000 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruits juices - Method using isotope ratio mass spectrometry
- LST EN 13196-2000 Fruit and vegetable juices - Determination of total sulfur dioxide by distillation
- LST L ENV 13070-2000 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) in the pulp of fruit juices - Method using isotope ratio mass spectrometry
- LST EN 1135-1999 Fruit and vegetable juices - Determination of ash
- LST EN 1132-1998 Fruit and vegetable juices - Determination of the pH-value
German Institute for Standardization, Determination of freshly squeezed juice
- DIN EN 12147:1997 Fruit and vegetable juices - Determination of titrable acidity; German version EN 12147:1996
- DIN EN 12134:1997 Fruit and vegetable juices - Determination of centrifugable pulp content; German version EN 12134:1997
- DIN EN 12135:1997 Fruit and vegetable juices - Determination of nitrogen content - Kjeldahl method; German version EN 12135:1997
- DIN EN 1132:1994-12 Fruit and vegetable juices - Determination of the pH-value; German version EN 1132:1994
Professional Standard - Commodity Inspection, Determination of freshly squeezed juice
未注明发布机构, Determination of freshly squeezed juice
European Committee for Standardization (CEN), Determination of freshly squeezed juice
- EN 12147:1996 Fruit and vegetable juices - Determination of titrable acidity
- DD ENV 13070-1998 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) in the pulp of fruits juices - Method using isotope ratio mass spectrometry
- EN 12134:1997 Fruit and vegetable juices - Determination of centrifugable pulp content
- EN 12135:1997 Fruit and vegetable juices - Determination of nitrogen content - Kjeldahl method
- EN 13196:2000 Fruit and vegetable juices - Determination of total sulfur dioxide by distillation
- EN 1132:1994 Fruit and vegetable juices - Determination of the pH-value
- EN 1135:1994 Fruit and vegetable juices - Determination of ash
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Determination of freshly squeezed juice
- GB/T 19416-2003 Determination of juice content in Chinese hawthorn juice and its drinks
- GB/T 16771-1997 Determination of juice content in orange, mandarine, tangerine juice and their drinks
AENOR, Determination of freshly squeezed juice
- UNE-EN 12144:1997 Fruit and vegetable juices - Determination of total alkalinity of ash - Titrimetric method
- UNE-EN 12138:2000 Fruit and vegetable juices - Enzymatic determination of D-malic acid content - NAD spectrometric method
- UNE-ENV 13070:2001 FRUIT AND VEGETABLE JUICES - DETERMINATION OF THE STABLE CARBON ISOTOPE RATIO (13C/12C) IN THE PULP OF FRUIT JUICES - METHOD USING ISOTOPE RATIO MASS SPECTROMETRY.
- UNE-ENV 12140:1997 Fruit and vegetable juices - Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruits juices - Method using isotope ratio mass spectrometry
- UNE-EN 13196:2000 FRUIT AND VEGETABLE JUICES. DETERMINATION OF TOTAL SULFUR DIOXIDE BY DISTILLATION.
RO-ASRO, Determination of freshly squeezed juice
- STAS 9670-1974 PRESERVED FRUIT JUICES Determination of yeasts of Schizosaccharomyces genus
International Organization for Standardization (ISO), Determination of freshly squeezed juice
- ISO 8128-2:1993 Apple juice, apple juice concentrates and drinks containing apple juice; determination of patulin content; part 2: method using thin layer chromatography
BELST, Determination of freshly squeezed juice
ES-UNE, Determination of freshly squeezed juice