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Determination of total sugar in food

Determination of total sugar in food, Total:500 items.

In the international standard classification, Determination of total sugar in food involves: Fruits. Vegetables, Food products in general, General methods of tests and analysis for food products, Milk and milk products, Farming and forestry, Sugar. Sugar products. Starch, Meat, meat products and other animal produce, Prepackaged and prepared foods, Animal feeding stuffs, Pharmaceutics, Cereals, pulses and derived products, Chocolate, Spices and condiments. Food additives, Analytical chemistry, Biology. Botany. Zoology, Organic chemicals, Products of the chemical industry, Microbiology.


General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Determination of total sugar in food

National Health Commission of the People's Republic of China, Determination of total sugar in food

  • GB 5009.8-2016 Determination of fructose, glucose, sucrose, maltose and lactose in food according to national food safety standards
  • GB 5009.7-2016 Determination of reducing sugar in food in national food safety standard
  • GB 5009.258-2016 Determination of Raffinose in Food Safety National Standard Food
  • GB 5009.255-2016 Determination of fructan in national food safety standard food
  • GB 5009.279-2016 Determination of Xylitol, Sorbitol, Maltitol and Erythritol in Food Safety National Standards
  • GB 5009.245-2016 Determination of Polydextrose in National Food Safety Standard Food
  • GB 5009.276-2016 Determination of glucono-δ-lactone in national food safety standard food
  • GB 5009.28-2016 Determination of Benzoic Acid, Sorbic Acid and Sodium Saccharin in Food Safety National Standard Food
  • GB 5009.11-2014 Determination of total arsenic and inorganic arsenic in food in national food safety standard
  • GB 5009.17-2014 Determination of total mercury and organic mercury in food according to the national food safety standard
  • GB 5009.17-2021 Determination of total mercury and organic mercury in food according to the national food safety standard
  • GB 5009.93-2010 National food safety standard Determination of selenium in foods
  • GB 5009.87-2017 National Food Safety Standard Determination of Phosphorus in Food
  • GB 5009.267-2020 Determination of Iodine in Food Safety National Standards
  • GB 5009.15-2014 National Food Safety Standard Determination of Cadmium in Food
  • GB 5009.16-2014 National food safety standard Determination of tin in food
  • GB 5009.123-2014 National food safety standard Determination of chromium in food
  • GB 5009.137-2016 National Food Safety Standard Determination of Antimony in Food
  • GB 5009.12-2017 National Food Safety Standard Determination of Lead in Food
  • GB 5009.138-2017 National Food Safety Standard Determination of Nickel in Food
  • GB 5009.14-2017 National Food Safety Standard Determination of Zinc in Food
  • GB 5009.13-2017 National Food Safety Standard Determination of Copper in Food
  • GB 5009.12-2010 National food safety standard Determination of lead in foods
  • GB 5009.242-2017 National food safety standard Determination of manganese in food
  • GB 5009.87-2016 National Food Safety Standard Determination of Phosphorus in Food
  • GB 5009.90-2016 National food safety standard Determination of iron in food
  • GB 5009.267-2016 Determination of Iodine in Food Safety National Standards
  • GB 5009.92-2016 National Food Safety Standard Determination of Calcium in Food
  • GB 5009.241-2017 National Food Safety Standard Determination of Magnesium in Food
  • GB 5009.93-2017 National Food Safety Standard Determination of Selenium in Food
  • GB 5009.182-2017 National Food Safety Standard Determination of Aluminum in Food
  • GB 5009.88-2014 Determination of dietary fiber in food according to national food safety standards
  • GB 5009.3-2010 National food safety standard Determination of moisture in foods
  • GB 5009.4-2010 National food safety standard Determination of ash in foods
  • GB 5009.6-2016 National food safety standard Determination of fat in food
  • GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food
  • GB 5009.270-2016 Determination of Inositol in Food Safety National Standard Food
  • GB 5009.211-2022 Determination of folic acid in food in national food safety standard
  • GB 5009.211-2014 Determination of folic acid in food in national food safety standard
  • GB 5009.153-2016 National food safety standard Determination of phytic acid in food
  • GB 5009.210-2016 Determination of Pantothenic Acid in National Food Safety Standard Food
  • GB 5009.91-2017 Determination of Potassium and Sodium in Food Safety National Standards
  • GB 5009.9-2016 National food safety standard Determination of starch in food
  • GB 5009.266-2016 National Food Safety Standard Determination of Methanol in Food
  • GB 5009.4-2016 Determination of ash content in food according to the national food safety standard
  • GB 5009.234-2016 Determination of Ammonium Salt in Food Safety National Standard Food
  • GB 5009.247-2016 Determination of Neotame in National Food Safety Standard Food
  • GB 5009.275-2016 National food safety standard Determination of boric acid in food
  • GB 5009.229-2016 Determination of acid value in food in national food safety standard
  • GB 5009.5-2010 National food safety standard Determination of Protein in foods
  • GB 5009.141-2016 Determination of Allura Red in National Food Safety Standard Food
  • GB 5009.5-2016 National food safety standard Determination of protein in food
  • GB 5009.36-2016 National food safety standard Determination of cyanide in food
  • GB 5009.168-2016 National Food Safety Standards Determination of Fatty Acids in Food
  • GB 5009.208-2016 Determination of Biogenic Amines in Food Safety National Standards
  • GB 5009.179-2016 Determination of Trimethylamine in Food Safety National Standard Food
  • GB 5009.169-2016 Determination of Taurine in Food Safety National Standard Food
  • GB 5009.128-2016 Determination of Cholesterol in Food Safety National Standards
  • GB 5009.124-2016 Determination of Amino Acids in Food Safety National Standards
  • GB 5009.149-2016 Determination of Gardenia Yellow in National Food Safety Standard Food
  • GB 5009.181-2016 Determination of Malondialdehyde in Food Safety National Standards
  • GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Food
  • GB 5009.268-2016 Determination of Multi-elements in Food Safety National Standards
  • GB 5009.259-2016 Determination of Biotin in National Food Safety Standard Food
  • GB 5009.269-2016 National Food Safety Standard Determination of Talc Powder in Food
  • GB 5009.230-2016 Determination of Carbonyl Value in Food Safety National Standard Food
  • GB 5009.248-2016 Determination of Lutein in Food Safety National Standard Food
  • GB 5009.251-2016 Determination of 1,2-Propanediol in Food Safety National Standard Food
  • GB 5009.121-2016 National Food Safety Standard Determination of Dehydroacetic Acid in Food
  • GB 5009.150-2016 Determination of Monascus Pigment in National Food Safety Standard Food
  • GB 5009.121-2015 National Food Safety Standard Determination of Dehydroacetic Acid in Food
  • GB 5009.286-2022 Determination of Natamycin in Food Safety National Standard Food
  • GB 5009.285-2022 Determination of Vitamin B12 in Food Safety National Standard Food
  • GB 5009.34-2022 National Food Safety Standard Determination of Sulfur Dioxide in Food
  • GB 5009.287-2022 Determination of annatto in national food safety standards
  • GB 5009.265-2021 Determination of Polycyclic Aromatic Hydrocarbons in Food Safety National Standards
  • GB 5009.204-2014 National Food Safety Standard Determination of Acrylamide in Food
  • GB 5009.158-2016 Determination of Vitamin K1 in Food Safety National Standard Food
  • GB 5009.222-2016 Determination of citrinin in food according to the national food safety standard
  • GB 5009.185-2016 Determination of patulin in national food safety standard food
  • GB 5009.189-2016 Determination of rice yeast acid in food according to national food safety standard
  • GB 5009.154-2016 Determination of Vitamin B6 in Food Safety National Standard Food
  • GB 5009.118-2016 Determination of T-2 Toxin in National Food Safety Standard Food
  • GB 5009.75-2014 Determination of Lead in Food Additives in National Food Safety Standards
  • GB 5009.76-2014 National Food Safety Standards Determination of Arsenic in Food Additives
  • GB 5009.240-2016 Determination of Fumonisins in National Food Safety Standard Food
  • GB 5009.83-2016 Determination of Carotene in Food Safety National Standard Food
  • GB 5009.252-2016 Determination of levulinic acid in food according to the national food safety standard
  • GB 5009.277-2016 Determination of Sodium Diacetate in National Food Safety Standard Food
  • GB 5009.34-2016 National Food Safety Standard Determination of Sulfur Dioxide in Food
  • GB 5009.84-2016 Determination of Vitamin B1 in Food Safety National Standard Food
  • GB 5009.86-2016 Determination of Ascorbic Acid in National Food Safety Standard Food
  • GB 5009.244-2016 National Food Safety Standard Determination of Chlorine Dioxide in Food
  • GB 5009.227-2016 Determination of Peroxide Value in Food Safety National Standards
  • GB 5009.265-2016 Determination of Polycyclic Aromatic Hydrocarbons in Food Safety National Standards
  • GB 5009.27-2016 Determination of Benzo(a)pyrene in Food Safety National Standards
  • GB 5009.246-2016 National food safety standard Determination of titanium dioxide in food
  • GB 5009.262-2016 Determination of solvent residues in food according to national food safety standards
  • GB 5009.250-2016 Determination of ethyl maltol in national food safety standard food
  • GB 5009.283-2021 Determination of Azodicarbonamide in Food Safety National Standards
  • GB 5009.215-2016 National Food Safety Standards Determination of Organotin Content in Food
  • GB 5009.260-2016 Determination of sodium copper chlorophyllin in national food safety standards
  • GB 5009.25-2016 Determination of Aspergillus versicolor in food according to the national food safety standard
  • GB 5009.256-2016 Determination of Various Phosphates in Food Safety National Standards
  • GB 5009.257-2016 Determination of Trans Fatty Acid in National Food Safety Standard Food
  • GB 5009.235-2016 Determination of Amino Acid Nitrogen in Food Safety National Standard Food
  • GB 5009.35-2016 Determination of Synthetic Coloring Agents in Food Safety National Standards

Professional Standard - Agriculture, Determination of total sugar in food

VN-TCVN, Determination of total sugar in food

  • TCVN 4594-1988 Canned foods.Determination of total sugar, reducing sugar and starch content
  • TCVN 4593-1988 Canned foods.Determination of total protein
  • TCVN 7853-2008 Foodstuffs.Determination of saccharin content by differential pulse polarographic method
  • TCVN 7274-2003 The determination of arsenic in refined sugar products by a colorimetric method
  • TCVN 7276-2003 The determination of lead in sugar products by a colorimetric method
  • TCVN 4589-1988 Canned foods.Determination of total acidity and volatile acidity
  • TCVN 4592-1988 Canned foods.Determination of free and total fat

Association of Official Analytical Chemists (AOAC), Determination of total sugar in food

Danish Standards Foundation, Determination of total sugar in food

  • DS/EN 15086:2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
  • DS/EN 1376+AC:1997 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method
  • DS/ISO 26642:2011 Food products - Determination of the glycaemic index (GI) and recommendation for food classification
  • DS/EN 16155:2012 Foodstuffs - Determination of sucralose - High performance liquid chromatographic method
  • DS/EN 17203:2021 Foodstuffs – Determination of citrinin in food by HPLC-MS/MS
  • DS/EN 14663:2006 Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLC
  • DS/EN 1379:1997 Foodstuffs - Determination of cyclamate and saccharin in liquid table top sweetener preparations - Method by high performance liquid chromatography

Lithuanian Standards Office , Determination of total sugar in food

  • LST EN 15086-2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
  • LST EN 1376+AC-2000 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method
  • LST 1553-1998 Bakery goods and confectionery. Methods for determination of acidity and alkalinity
  • LST EN 16155-2012 Foodstuffs - Determination of sucralose - High performance liquid chromatographic method
  • LST 1984-2006 Foodstuffs - Determination of preservatives content in fatty foods
  • LST EN 17203-2021 Foodstuffs - Determination of citrinin in food by HPLC-MS/MS
  • LST 1944-2003/1K-2013 Bakery goods and confectionery. Methods for determination of fat content (AOAC 922.06, AOAC 963.15)
  • LST EN 14663-2006 Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLC
  • LST EN 1379+AC-2000 Foodstuffs - Determination of cyclamate and saccharin in liquid table top sweetener preparations - Method by high performance liquid chromatography

AENOR, Determination of total sugar in food

  • UNE-EN 15086:2007 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
  • UNE-EN 1376:1997 FOODSTUFFS. DETERMINATION OF SACCHARIN IN TABLE TOP SWEETENER PREPARATIONS. SPECTROMETRIC METHOD.
  • UNE-EN 16155:2012 Foodstuffs - Determination of sucralose - High performance liquid chromatographic method
  • UNE 33113:1975 TEST METHODS OF ALCOHOLIC BEVERAGES. DETERMINATION OF SUGAR REDUCERS AND TOTAL SUGARS IN BRANDIES, RUMS AND WHISKIES.
  • UNE-EN 1379:1997 FOODSTUFFS. DETERMINATION OF CYCLAMATE AND SACCHARIN IN LIQUID TABLE TOP SWEETENER PREPARATIONS. METHOD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY.
  • UNE-EN 14663:2007 Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLC
  • UNE 34875:1986 DETERMINATION OF THE LACTOSE CONTENT OF CHEESE AND PROCESSED CHEESE PRODUCTS.

商业部, Determination of total sugar in food

British Standards Institution (BSI), Determination of total sugar in food

  • BS EN 15086:2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
  • BS EN 1376:1997 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method
  • BS EN 1378:1997 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography
  • BS ISO 26642:2010 Food products. Determination of the glycaemic index (GI) and recommendation for food classification
  • 23/30472844 DC BS EN 13806-3. Foodstuffs. Determination of trace elements - Part 3. Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis)
  • 23/30457299 DC BS EN 17958 Food authenticity. Determination of the δ 13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)
  • BS EN 16155:2012 Foodstuffs. Determination of sucralose. High performance liquid chromatographic method
  • BS EN 14663:2005(2006) Foodstuffs. Determination of vitamin B6 (including its glycosylated forms) by HPLC
  • BS EN 1379:1997 Foodstuffs - Determination of cyclamate and saccharin in liquid table top sweetener preparations - Method by high performance liquid chromatography

European Committee for Standardization (CEN), Determination of total sugar in food

  • EN 15086:2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs
  • EN 1376:1996 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method
  • EN 1378:1996 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography
  • EN 16155:2012 Foodstuffs - Determination of sucralose - High performance liquid chromatographic method

Association Francaise de Normalisation, Determination of total sugar in food

  • NF V03-077*NF EN 15086:2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs.
  • NF EN 1376:1996 Produits alimentaires - Dosage de la saccharine dans les édulcorants de table - Méthode spectrométrique.
  • NF ISO 26642:2010 Produits alimentaires - Détermination de l'indice glycémique (IG) et recommandations relatives à la classification des aliments
  • NF V03-049*NF ISO 26642:2010 Food products - Determination of the glycaemic index (GI) and recommendation for food classification.
  • NF V03-014*NF EN 16155:2012 Foodstuffs - Determination of sucralose - High performance liquid chromatographic method.
  • NF EN 16155:2012 Produits alimentaires - Détermination du sucralose - Méthode par chromatographie liquide à haute performance
  • NF EN 1379:1996 Produits alimentaires - Dosage du cyclamate et de la saccharine dans les édulcorants de table liquides - Méthode par chromatographie liquide à haute performance
  • NF V03-070*NF EN 1376:1996 Foodstuffs. Determination of saccharin in table top sweetener preparations. Spectrometric method.
  • NF V03-198*NF EN 17203:2021 Foodstuffs - Determination of citrinin in food by HPLC-MS/MS
  • NF EN 17203:2021 Produits alimentaires - Dosage de la citrinine dans les produits alimentaires par CLHP-SM/SM

German Institute for Standardization, Determination of total sugar in food

  • DIN EN 15086:2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs; German version EN 15086:2006
  • DIN EN 15086:2006-06 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs; German version EN 15086:2006
  • DIN EN 1376:1996 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method; German version EN 1376:1996
  • DIN EN 1378:1996 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography; German version EN 1378:1996
  • DIN EN 1376:1996-10 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method; German version EN 1376:1996
  • DIN EN 13806-3:2023-07 Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis); German and English version prEN 13806-3:2023 / Note: Date of issue 2023...
  • DIN 10486:2017-12 Milk and milk products - Determination of lactose content of lactose-reduced milk and milk products in the presence of glucose - Enzymatic method
  • DIN EN 17203:2021-08 Foodstuffs - Determination of citrinin in food by HPLC-MS/MS; German version EN 17203:2021
  • DIN EN 14663:2006-03 Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLC; German version EN 14663:2005
  • DIN EN 1379:1996-10 Foodstuffs - Determination of cyclamate and saccharine in liquid table top sweetener preparations - Method by high performance liquid chromatography; German version EN 1379:1996
  • DIN 10471:1997 Determination of d-gluconic acid (d-gluconate) content of milk and milk products - Enzymatic method
  • DIN EN 13806-2:2023-07 Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - cold vapour technique after pressure digestion; German and English version prEN 13806-2:2023 / Note: Date of...
  • DIN 10471:1997-10 Determination of d-gluconic acid (d-gluconate) content of milk and milk products - Enzymatic method
  • DIN 10326:1986 Determination of sucrose and glucose content in milk products and ice cream; enzymatic method

CU-NC, Determination of total sugar in food

  • NC 81-42-1988 Sugar Industry. Final Molasses Determination of Total Reducing Sugars
  • NC 81-45-1988 Sugar Industry. Final Molasses. Determination of Reducing Sugar
  • NC 81-44-1988 Sugar Industry. Final Molasses. Determination of Saccharose Content

Group Standards of the People's Republic of China, Determination of total sugar in food

  • T/CIFST 007-2022 Determination of 2'-fucosyllactose in foods— Ion chromatography method
  • T/SDAS 510-2022 Determination of Total Sugar and Soluble Sugar Content in Peanut by Fehling's Reagent
  • T/CITS 0004-2021 Fast determination of total mercury in food—Direct mercury analyzer
  • T/CGCC 58-2021 Rapid Determination of Total Bacterial Colony Test Sheet Method in Food
  • T/GDFDTAEC 02-2022 Determination of Xylo-oligosaccharides in health food - High Performance Liquid Chromatography
  • T/SFABA 3-2018 Determination of polysaccharide content in Tremella fuciformis polysaccharides
  • T/GDFDTAEC 03-2022 Determination of total ginsenosides in health food by Spectrophotometry
  • T/GDFDTAEC 05-2022 Determination of total flavonoids in propolis health food by Spectrophotometry
  • T/GDFDTAEC 06-2022 Determination of total triterpenoids in Ganoderma lucidum health food by Spectrophoto
  • T/GZCX 019-2022 Determination of polysaccharide content in Rosa roxburghii and its products
  • T/CIMA 0010-2019 Test paper for the determination of borax in food
  • T/GDLF 15-2023 Determination of chitosan content in health foods CTS-Cu(Ⅱ)-Zn(Ⅱ)-SDBS resonance Rayleigh scattering method
  • T/FJHX 0003-2023 Method for measuring β-glucan content in Ganoderma and its related products
  • T/NAIA 039-2021 Determination of fluorine in food and food additives by ion chromatography
  • T/GDAQ 00006-2022 Determinnation of sulfur amino acids in foods
  • T/SDAQI 008-2021 Determination of metrafenone residue in foods

Hebei Provincial Standard of the People's Republic of China, Determination of total sugar in food

国家质量监督检验检疫总局, Determination of total sugar in food

  • SN/T 4592-2016 Determination of total flavonoids in exported foods
  • SN/T 4783-2017 Determination of trifructo-oligosaccharides, tetra-fructo-oligosaccharides and penta-fructo-oligosaccharides in exported foods by high performance liquid chromatography
  • SN/T 0868-2017 Determination of total glycoside content in exported stevia
  • SN/T 0860-2016 Determination method of selenium in exported foods
  • SN/T 4587-2016 Determination method for total amount of maleic acid and maleic anhydride in foods for export

Professional Standard - Light Industry, Determination of total sugar in food

Professional Standard - Commodity Inspection, Determination of total sugar in food

  • SN/T 3637-2013 Determination of isomaltose and tagatose in food for export.HPLC method
  • SN/T 3928-2014 Determination of seven sulfonylureas residues in foods for export
  • SN/T 4260-2015 Determination of crude polysaccharides in plant source foods for export.Phehol-sulfuric acid colorimetry
  • SN/T 1897-2007 Aerobic plate count in foods.Petrifilm aerobic count plate method
  • SN/T 3142-2012 Determination of D-mannitol,maltose,xylitol,D-sorbitolin foods for export.LC-MS-MS method
  • SN/T 3850.2-2014 Determination of sugar alcohol sweeteners in foods for export.Part 2:GC method
  • SN/T 0868-2000 Method for the determination of total stevioside content in stevia dried leave for import and export.Colorimetry
  • SN/T 0871-2012 Determination of lactose in milk and dairy product for export
  • SN/T 3854-2014 Determination of stevioside, rebaudioside A,glycyrrhizic acid and glycyrrhetinic acid in foods for export.HPLC method
  • SN/T 0871-2000 Method for the determination of lactose in milk and dairy product for import and export
  • SN/T 0448-1995 Determination of mercury and asenic in foods export
  • SN/T 2315-2009 Determination of aminoglycosides residues in foodstuffs of animal origin for import and export.Radio-receptor method
  • SN/T 3539-2013 Determination of cyflumetofen in food for export
  • SN/T 3843-2014 Determination of monascus pigment in foods for export

ES-UNE, Determination of total sugar in food

  • UNE-EN 1376/AC:1997 FOODSTUFFS. DETERMINATION OF SACCHARIN IN TABLE TOP SWEETNER PREPARATIONS. SPECTROMETRIC METHOD.
  • UNE-EN 17203:2022 Foodstuffs - Determination of citrinin in food by HPLC-MS/MS

RU-GOST R, Determination of total sugar in food

  • GOST R 52671-2006 Food products. Methods for identification and determination of artificial colours in caramel
  • GOST 15113.6-1977 Food concentrates. Methods for determination of sucrose
  • GOST 32050-2013 Food products. Methods for identification and determination of artificial colours mass fraction in caramel
  • GOST 29206-1991 Fruit and vegetable products. Methods for determination of xylite and sorbite content in dietic canned foods
  • GOST EN 15086-2015 Foodstuffs. Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol content
  • GOST R 57513-2017 Foods for special dietary uses. Methods of the determination of JA-glucans
  • GOST 31682-2012 Sonfectionery. Methods of determination of total dry solids of cocoa in chocolate products
  • GOST R 53156-2008 Confectionery. Methods of determination the contain of the total dry solids of cocoa in chocolate products
  • GOST 26811-1986 Confectionary. Method for determination of mass fraction of total sulphurous acid
  • GOST EN 16155-2015 Foodstuffs. Determination of sucralose by high performance liquid chromatographic method
  • GOST 32688-2014 Foodstuffs. Determination of sugar-containing ingredients by mass spectrometry of stable oxygen isotopes
  • GOST 33293-2015 Food additives. Methods for identification and determination of total coloring matters percentage in food colour indigotine E132
  • GOST 33767-2016 Food additives. Methods for identification and determination of total coloring matter mass fraction in food colour anhocyanins E163
  • GOST 33292-2015 Food additives. Methods for identification and determination of total coloring matters percentage in food colour quinoline yellow E104
  • GOST 32798-2014 Food products, food raw materials. Method for determination of the aminoglycosides content by high performance liquid chromatography with mass spectrometry detector
  • GOST 33527-2015 Milk and dairy component products for baby food. Determination of mono- and disugars mass concentration by method of capillary electrophoresis

Jinlin Provincial Food Standard of the People's Republic of China, Determination of total sugar in food

  • DBS22/ 007-2012 Determination of Steviol Glycosides in Food by High Performance Liquid Chromatography

工业和信息化部, Determination of total sugar in food

  • QB/T 5716-2022 Determination of xylo-oligosaccharides in food by high performance liquid chromatography

CZ-CSN, Determination of total sugar in food

国家市场监督管理总局、中国国家标准化管理委员会, Determination of total sugar in food

  • GB/T 5513-2019 Inspection of grain and oils—Determination of reduced sugar and non-reduced sugar in grain

RO-ASRO, Determination of total sugar in food

Tianjin Provincial Standard of the People's Republic of China, Determination of total sugar in food

  • DB12/T 847-2018 Spectrophotometric method for the determination of total sugar in feed

International Organization for Standardization (ISO), Determination of total sugar in food

  • ISO 26642:2010 Food products - Determination of the glycaemic index (GI) and recommendation for food classification

BELST, Determination of total sugar in food

  • STB GOST R 53156-2012 Confectonery. Methods of determination the contain of the total dry solids of cocoa in chocolate products
  • STB GOST R 53122-2012 Confectonery. Methods of determination the contain of milk fat in chocolate products
  • STB GOST R 51650-2001 Food stuffs. Methods for determination of benz(a)pyren fraction of total mass

中华全国供销合作总社, Determination of total sugar in food

  • GH/T 1330-2021 Determination of mole fractions of galactose and mannose in the food additive galactomannan by capillary gas chromatography

Jilin Provincial Standard of the People's Republic of China, Determination of total sugar in food

  • DB22/T 1668-2012 Spectrophotometric Determination of Total Ginsenosides in Ginseng Food

AR-IRAM, Determination of total sugar in food

PL-PKN, Determination of total sugar in food

农业农村部, Determination of total sugar in food

  • NY/T 3030-2016 Determination of total water-soluble sugar content in cotton by anthrone colorimetric method
  • NY/T 3902-2021 Determination of arabinose, galactose, glucose, fructose, maltose and sucrose in fruits, vegetables and their products Ion chromatography

Standard Association of Australia （SAA）, Determination of total sugar in food

  • AS 5013.30:2010 Food microbiology Method 30: Examination of specific product— Sweetened condensed milks

AT-ON, Determination of total sugar in food

CH-SNV, Determination of total sugar in food

IT-UNI, Determination of total sugar in food

Taiwan Provincial Standard of the People's Republic of China, Determination of total sugar in food

  • CNS 8052-1981 Determination of Histamine for Food Stuff
  • CNS 12957-2007 Method of test for milk and milk products - Determination of total phosphorus content in edible cheese
  • CNS 12957-1992 Method of Test for Milk and Milk Products:Determination of Total Phosphorus Content
  • CNS 8859-1990 Method of Test for Determining of Vitamin A Content for Foodstuff

UNKNOWN, Determination of total sugar in food

IN-BIS, Determination of total sugar in food

其他未分类, Determination of total sugar in food

HU-MSZT, Determination of total sugar in food

Shandong Provincial Standard of the People's Republic of China, Determination of total sugar in food

检验方法与规程专业（理化）, Determination of total sugar in food

  • GB 31604.8-2016 National Food Safety Standards Determination of Total Migration of Food Contact Materials and Products

Ningxia Provincial Standard of the People's Republic of China, Determination of total sugar in food

Sichuan Provincial Standard of the People's Republic of China, Determination of total sugar in food

海关总署, Determination of total sugar in food

Inner Mongolia Provincial Standard of the People's Republic of China, Determination of total sugar in food

  • DB15/T 2323-2021 Determination of β-glucan content in oat grain and its products

  total sugar in food, Determination of total arsenic and inorganic arsenic in food, "Determination method of total acid in food", Determination of total sugar in wine, Determination method of total sugar in fruit, Total sugar and reducing sugar in food, Determination of total sugar content in fruit juice, Determination method of total sugar in fruit juice, Determination of total phenol content in food, Determination method of total sugar in food, Determination method of food total sugar, Determination of total sugar in wine, Determination of total sugar in food, Determination of total sugar in food, Total sugar content in food, Method for Determination of Total Sugar in Food, Determination method of total acid in food, Determination of total sugar in fruit juice, Determination of total phenols in food, Determination of total phenol content in food.

 



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