X51 饮料制品 标准查询与下载

BS 5752-14:1995 咖啡和咖啡产品的测试方法 烘焙研磨咖啡 水分含量的测定（103℃时的质量损失（常规方法）

This International Standard specifies a routine method for the determination of loss in mass at 103 ℃ of roasted ground coffee. NOTE 1 This method has been shown to give very similar results on average to those obtained by the method given in ISO 11817:— Roasted ground coffee —Determination of moisture content —Karl Fischer method (Reference method). This method is most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quanti-ties in roasted coffee.

Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)

NF V76-001:1995 葡萄汁.规范

Grape juice. Specifications.

NF V76-008:1995 菠萝汁.规范

Pinapple juice. Specifications.

NF V76-002:1995 苹果汁.规范

Apple juice. Specifications.

NF V76-006:1995 葡萄柚汁.规范

Grapefruit juice. Specifications.

NF V76-005:1995 桔汁.规范

Orange juice. Specifications.

NF V76-129*NF EN 1140:1994 水果和蔬菜汁.D-葡萄糖和D-果糖含量的酶催化的测定.NADPH-光谱法

Fruit and vegetable juices. Enzymatic determination of D-glucose and D-fructose content. Nadph spectrometric method.

NF V76-124*NF EN 1135:1994 水果和蔬菜汁.灰分的测定

Fruit and vegetable juices. Determination of ash.

NF V76-126*NF EN 1137:1994 水果和蔬菜汁.柠檬酸含量的酶催化的测定.NADH光谱法

Fruit and vegetable juices. Enzymatic determination of citric acid (citrate) content. Nadh spectrometric method.

NF V76-128*NF EN 1139:1994 水果和蔬菜汁.D-异柠檬酸含量的酶催化的测定.NADPH-光谱法

Fruit and vegetable juices. Enzymatic determination of D-isocitric acid content. Nadph spectrometric method.

NF V76-102*NF EN 1133:1994 水果和蔬菜汁.甲醛指数的测定

Fruit and vegetable juices. Determination of the formol number.

NF V76-103*NF EN 1136:1994 水果和蔬菜汁.磷含量的测定.光谱测定法

Fruit and vegetable juices. Determination of phosphorus content. Spectrometric method.

NF V76-109*NF EN 1142:1994 水果和蔬菜汁.硫酸盐含量的测定

Fruit and vegetable juices. Determination of the sulfate content.

NF V76-117*NF EN 1134:1994 水果和蔬菜汁.钠、钾、钙和镁含量的测定.原子吸收光谱法(AAS)

Fruit and vegetable juices. Determination of sodium, potassium, calcium and magnesium content by atomic absorption spectrometry (AAS).

ISO 11294:1994 烤制咖啡粉 含水量的测定 103℃时质量损失的测定(常规法)

Specifies a routine method for the determintion of loss in mass at 103 鳦 of roasted ground coffee. Most suited to degassed roasted ground coffee, because of the presence of volatile matter, especially carbon dioxide, in variable quantities in roasted coffee.

Roasted ground coffee - Determination of moisture content - Method by determination of loss in mass at 103 °C (Routine method)

ISO 11817:1994 烤制咖啡粉 含水量的测定 卡尔·费休法(参照法)

Specifies a method for the determination of moisture content of roasted ground coffee by the Karl Fischer titration method. Since it is precise, it is suitable as a reference method.

Roasted ground coffee - Determination of moisture content - Karl Fischer method (Reference method)

LS/T 3224-1994 可可液块

Cocoa Liquor

LS/T 3222-1994 可可粉

cocoa powder

LS/T 3221-1994 可可豆

cocoa beans

LS/T 3223-1994 可可脂

Coco fat