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military food nutrition
military food nutrition, Total:11 items.
In the international standard classification, military food nutrition involves: Food products in general, Prepackaged and prepared foods, Milk and milk products, Cereals, pulses and derived products.
Military Standard of the People's Republic of China-General Armament Department, military food nutrition
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, military food nutrition
- GB/Z 21922-2008 Fundamental terminology and definition of nutritional component in foods
农业农村部, military food nutrition
- NY/T 3944-2021 Standards for expression of nutritional composition data of edible agricultural products
GOSTR, military food nutrition
- GOST 34617-2019 Foods for special dietary uses. Curd with components for nutrition of young child. Specifications
Group Standards of the People's Republic of China, military food nutrition
- T/CNFIA 002-2018 Guidelines for Graphical Labeling of Nutrition Facts in Prepackaged Foods
Anhui Provincial Standard of the People's Republic of China, military food nutrition
- DB34/T 402-2004 Recommended value of nutrient composition content variation in commonly used feed products
CH-SNV, military food nutrition
- SN EN ISO 16958:2020 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2015)
PL-PKN, military food nutrition
- PN-EN ISO 16958-2020-12 E Milk, milk products, infant formula and adult nutritionals--Determination of fatty acids composition--Capillary gas chromatographic method (ISO 16958:2015)
German Institute for Standardization, military food nutrition
- DIN EN ISO 16958:2020 Milk, milk products, infant formula and adult nutritionals - Determination of fatty acids composition - Capillary gas chromatographic method (ISO 16958:2015)
Korean Agency for Technology and Standards (KATS), military food nutrition
- KS H ISO 7304-2009(2019) Durum wheat semolinas and alimentary pasta－Estimation of cooking quality of spaghetti by sensory analysis