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Vapor phase citric acid content

Vapor phase citric acid content, Total:114 items.

In the international standard classification, Vapor phase citric acid content involves: Beverages, Products of the chemical industry, Pharmaceutics, Milk and milk products, Fruits. Vegetables, General methods of tests and analysis for food products, Tobacco, tobacco products and related equipment, Non-metalliferous minerals, Water quality, Spices and condiments. Food additives, Paper products, Organic chemicals.

Danish Standards Foundation, Vapor phase citric acid content

DS/EN 1137:1995 Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content - NADH spectrometric method
DS/EN 1139:1995 Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method
DS/ISO 20369:2009 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content

Lithuanian Standards Office , Vapor phase citric acid content

LST EN 1137-2001 Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content - NADH spectrometric method
LST EN 1139-1999 Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method

YU-JUS, Vapor phase citric acid content

JUS H.G8.111-1984 Reagents. Citric acid monohydrate. Determination of citric acid monohydrate content. Volumetric method
JUS H.G8.115-1984 Reagents. Gtric acid monohydrate. Determination odsulphate content. Turbidimetric method
JUS H.B8.291-1983 Fertilizers. Determination of phosphorus content soluble in citric acid. Gravimetric method
JUS H.G8.117-1984 Reagents. Gtric acid monohydrate. Determination of oxalate content. Colorimetric method
JUS H.G8.118-1984 Reagenst. Gtric acid monohydrate. Determination of nadily carbonizable substances content. Colori- metric method
JUS H.G8.116-1984 Reagents. Citric acid monohydrate. Determination of phosphate content. Spectrophotometric method
JUS H.G8.114-1984 Reagents. Citric acid monohydrate. Determination of chloride content. Turbidimetric method
JUS H.G8.120-1984 Reagents. Gtric acid monohydrate. Determination ofcalcium content. Flame atomic absorption method
JUS H.B8.292-1983 Fertilizers. Determination of phosphorus content soluble in citric acid. Spectrophotometric method
JUS H.G8.112-1984 Reagents. Citric acid monohydrate. Determination of substances insoluble in water. Gravimetric method
JUS H.G8.121-1984 Reagents. Citric acid monohydrate. Determination of arsen/c content. Silver diethyldithiocarbamate photometric method
JUS H.G8.119-1984 Reagents, Citric acid monohydrate. Determination of lead, copper and iron contents. Flame atomic absorption method
JUS H.G8.122-1984 Raagents. Citric ac/'d monohydrate. Determination of iron, calcium and haavy meta/s (as Pb) contents and loss ofmass aftar drying at 10&C

GOSTR, Vapor phase citric acid content

GOST 34420-2018 Cheese and processed cheese. Method of determination of citric acid and citrate content

Association Francaise de Normalisation, Vapor phase citric acid content

NF T75-411:1985 Oils of lemmon, lemon petitgrain, and lime obtained by mechanical means. Determination of citral (neral + geranial) content. Gas chromatographic method on capillary column.
NF T75-451:1983 Essential oils. Oils of bergamot, lemon, bigarade and lime complete or reduced in bergaptene content. Dosage of bergaptene by liquid high pressure chromatography.
NF T75-451:2003 Oils of bergamot, lemon, citron and lime, fully or partially reduced in bergapten - Determination of bergapten content by high-pressure liquid chromatography (HPLC).
XP ISO/TS 2963:2006 Fromages et fromages fondus - Détermination de la teneur en acide citrique - Méthode enzymatique
XP V04-285*XP ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
NF V04-395*NF ISO 12082:2008 Processed cheese and processed cheese products - Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid.
NF V04-395:1997 Processed cheese and processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid.
NF ISO 12082:2008 Fromages fondus - Détermination, par calcul, de la teneur en émulsifiants et substances acidifiantes/de contrôle du pH ajoutés, à base de citrate, exprimée en acide citrique
NF T75-414:1988 Oils of litsea cubeda and lemongrass. Determination of citral (neral + geranial) content. Gas chromatographic method on packed and capillary column.
NF V76-126*NF EN 1137:1994 Fruit and vegetable juices. Enzymatic determination of citric acid (citrate) content. Nadh spectrometric method.
NF V04-285:1997 Cheese and processed cheese products. Determination fo citric acid content. Enzymatic method.
NF T75-413:1986 Oils of eucalyptus citriodora and citronella. Determination of citronellal. Gas chromatographic method on packed and capillary column.
NF V76-128*NF EN 1139:1994 Fruit and vegetable juices. Enzymatic determination of D-isocitric acid content. Nadph spectrometric method.
NF ISO 7358:2021 Huiles essentielles de bergamote, de citron, de bigarade et de limette complètement ou partiellement privées de bergaptène - Détermination de la teneur en bergaptène par chromatographie liquide à haute performance (CLHP)
NF T75-406:1985 Oil of coriander. Determination of linalol content. Oils of bergamot, lavander and lavandin. Determination of linalol and linalyl acetate content. Gas chromatographics methods on packed and capillary columns.
NF T75-403:1986 Oils of eucalyptus citriodora, geranium and citronella. Determination of citronellol and geraniol content. Gas chromatographic method on packed and capillary column.
NF V37-069*NF ISO 20369:2010 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content.
NF T75-451*NF ISO 7358:2021 Essential oils of bergamot, lemon, bitter orange and lime, fully or partially reduced in bergapten - Determination of bergapten content by high-performance liquid chromatography (HPLC)

ES-UNE, Vapor phase citric acid content

UNE-EN 1137:1995 FRUIT AND VEGETABLE JUICES. ENZYMATIC DETERMINATION OF CITRIC ACID (CITRATE) CONTENT. NADH SPECTROMETRIC METHOD.
UNE-EN 1139:1995 FRUIT AND VEGETABLE JUICES. ENZYMATIC DETERMINATION OF D-ISOCITRIC ACID CONTENT. NADPH SPECTROMETRIC METHOD.

ZA-SANS, Vapor phase citric acid content

SANS 5067:1975 Citric acid content of pharmaceutical products

RU-GOST R, Vapor phase citric acid content

GOST ISO 7358-2015 Essential oils of bergamot, lemon, citron and lime, fully and partially reduced in bergapten. Determination of bergapten content by high-pressure liquid chromatography (HPLC)
GOST R 51257-1999 Processed cheeses. Method for determination of citric acid content
GOST 34410-2018 Juice products. Determination of D-isocitric acid content by enzymatic method
GOST R 51461-1999 Processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
GOST R 55229-2012 Food additives. Colorimetric method for total phosphorus mass content determination in raw materials for citric acid production

HU-MSZT, Vapor phase citric acid content

MSZ 9428-1963

未注明发布机构, Vapor phase citric acid content

BS EN 1137:1995(2000) Method for Determination ofcitric acid (citrate) content of fruit and vegetable juices : NADH spectrometric method

German Institute for Standardization, Vapor phase citric acid content

DIN EN 1137:1994-12 Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content; NADH spectrometric method; German version EN 1137:1994
DIN 10325:2010-07 Milk and milk products - Determination of the citric acid content - Enzymatic method
DIN 10325:1986 Determination of the citric acid content of processed cheese; enzymic method
DIN 10325:2010 Milk and milk products - Determination of the citric acid content - Enzymatic method
DIN EN 1139:1994-12 Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method; German version EN 1139:1994
DIN 10259:1998 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content
DIN EN 1137:1994 Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content; NADH spectrometric method; German version EN 1137:1994
DIN EN 1139:1994 Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method; German version EN 1139:1994
DIN ISO 20369:2012-10 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content (ISO 20369:2009)

International Organization for Standardization (ISO), Vapor phase citric acid content

ISO 7611:1985 Oils of lemon and petitgrain citronnier, and oil of lime obtained by a mechanical process; Determination of citral (neral + geranial) content; Gas chromatographic method on capillary columns
ISO 7358:2002 Oils of bergamot, lemon, citron and lime, fully or partially reduced in bergapten - Determination of bergapten content by high-pressure liquid chromatography (HPLC)
ISO 7358:2021 Essential oils of bergamot, lemon, bitter orange and lime, fully or partially reduced in bergapten - Determination of bergapten content by high-performance liquid chromatography (HPLC)
ISO 2963:1974 Cheese and processed cheese products; Determination of citric acid content (Reference method)
ISO 12082:1997 Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
ISO 12082:2006 | IDF 52:2006 Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
ISO/TS 2963:2006 | IDF/RM 34:2006 Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
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
ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
ISO/TS 2963:2006|IDF/RM 34:2006 Enzymatic method for determination of citric acid content in cheese and melted cheese products
ISO/PRF 9322:2023 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products — Determination of acetate and citrate content — Ion chromatographic method
ISO 9322:2023 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products — Determination of acetate and citrate content — Ion chromatographic method

Korean Agency for Technology and Standards (KATS), Vapor phase citric acid content

KS H ISO 7358:2011 Oils of bergamot, lemon, citron and lime, fully or partially reduced in bergapten-Determination of bergapten content by high-pressure liquid chromatography (HPLC)
KS H ISO 7358:2014 Oils of bergamot, lemon, citron and lime, fully or partially reduced in bergapten — Determination of bergapten content by highpressure liquid chromatography(HPLC)
KS H ISO 12082-2006(2016) Processed cheese and processed cheese products - Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
KS H ISO 12082:2021 Processed cheese and processed cheese products —Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
KS H ISO TS 2963-2007(2021) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO TS 2963-2007(2012) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 12082:2006 Processed cheese and processed cheese products－Calculation of the content of added citrate emulsifyingagents and acidifiers/pH-controlling agents,expressed as citric acid
KS H ISO TS 2963:2007 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 7358-2014(2019) Oils of bergamot, lemon, citron and lime, fully or partially reduced in bergapten — Determination of bergapten content by highpressure liquid chromatography(HPLC)
KS H ISO 20369-2012(2017) Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products－Determination of citrate content
KS H ISO 20369-2012(2022) Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products－Determination of citrate content

ES-AENOR, Vapor phase citric acid content

AENOR, Vapor phase citric acid content

UNE 34877:1986 PROCESSED CHEESE PRODUCTS. CALCULATION OF THE CONTENT OF ADDED CITRATE EMULDIFYING AGENTS EXPRESSED AS CITRIC ACID. REFERENCE METHOD.
UNE 34874:1985 DETERMINATION OF THE CITRIC ACID CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS. REFERENCE METHOD.

NL-NEN, Vapor phase citric acid content

NEN 2844-1984 Fruit juices - Determination of the total D-iso-citric acid content - Enzymatic method
NEN 6398-1992 Fruit lemonades - Determination of proline content - Spectrometric method

AT-ON, Vapor phase citric acid content

ONORM DIN 10325-1993 Determination of the citric acid content of processed cheese - Enzymic method

Professional Standard - Commodity Inspection, Vapor phase citric acid content

SN/T 2007-2007 Determination of lactic,ciric,and fumaric acid in fruit juice for import and export.HPLC

RO-ASRO, Vapor phase citric acid content

STAS 8379/1-1984 SUPERPHOSPHATE Determination of citric acid soluble phosphorus pontoxide content

Taiwan Provincial Standard of the People's Republic of China, Vapor phase citric acid content

CNS 12956-2007 Method of test for milk and milk products - Determination of citric acid content in edible cheese
CNS 12956-1992 Method of Test for Milk and Milk Products:Determination of Citric Acid Content of Edible Cheese

KR-KS, Vapor phase citric acid content

KS H ISO 12082-2021 Processed cheese and processed cheese products —Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

Group Standards of the People's Republic of China, Vapor phase citric acid content

T/SATA 058-2023 Determination of ammonium ferric citrate in edible salt

International Dairy Federation (IDF), Vapor phase citric acid content

IDF/RM 34-2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
IDF 52-2006 Processed cheese and processed cheese products. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid

British Standards Institution (BSI), Vapor phase citric acid content

DD ISO/TS 2963:2006 Cheese and processed cheese products. Determination of citric acid content. Enzymatic method
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
20/30408473 DC BS ISO 7358. Essential oils of bergamot, lemon, bitter orange and lime, fully or partially reduced in bergapten. Determination of bergapten content by high-performance liquid chromatography (HPLC)
BS EN 1137:1995 Method for determination of citric acid (citrate) content of fruit and vegetable juices: NADH spectrometric method
BS DD ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
BS EN 1139:1995 Method for determination of D-isocitric acid content of fruit and vegetable juices - NADPH spectrometric method
BS ISO 20369:2009 Material used for producing wrappings for cigarette filters, cigarettes and other tobacco products - Determination of citrate content
BS ISO 7358:2021 Essential oils of bergamot, lemon, bitter orange and lime, fully or partially reduced in bergapten. Determination of bergapten content by high-performance liquid chromatography (HPLC)
BS 770-7:1997 Methods for chemical analysis of cheese - Determination of citric acid content of cheese and processed cheese products (enzymatic method)

TR-TSE, Vapor phase citric acid content

TS 3042-1978 CHEESE AND PROCESSED CHEESE PRODUCTS - DETERMINATION OF CITRIC ACID CONTENT (REFERENCE METHOD)

Professional Standard - Tobacco, Vapor phase citric acid content

YC/T 288-2009 Tobacco and tobaccco products.Determination of polyacids(oxalic acid,malic acid and citric acid).Gas chromatography method

IN-BIS, Vapor phase citric acid content

IS 12757-1989

Yunnan Provincial Standard of the People's Republic of China, Vapor phase citric acid content

DB53/T 477-2013 Determination of phosphorus pentoxide content in phosphate rock Citric acid-aluminum nitrate-nitric acid dissolved sample phosphomolybdic acid quinoline volumetric method

BE-NBN, Vapor phase citric acid content

NBN EN 1137-1995 Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content - NADH spectrometric methodQ

European Committee for Standardization (CEN), Vapor phase citric acid content

EN 1137:1994 Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content - NADH spectrometric method
EN 1139:1994 Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Vapor phase citric acid content

GB/T 22031-2008 Determination of added citrate content in cheese and processed cheese products.Enzyme-colorimetric method
GB/T 1628.5-2000 Glacial acetic acid for industrial use-Determinati0n of formic acid content-Gas chromatographic method

Indonesia Standards, Vapor phase citric acid content

SNI 06-6989.31-2005 Water and waste water - Part 31: Test methods of phosphate content by spectrophotometers with acid ascorbic