67.100.20 奶油 标准查询与下载
共找到 203 条与 奶油 相关的标准，共 14 页
This part of ISO 3727 | IDF 80 specifies the reference method for the determination of the moisture content of butter.
Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method)
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 2001-12
- 实施
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
- ICS
- 67.100.20
- CCS
- 发布
- 2001-12
- 实施
- 2001-12
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
- ICS
- 67.100.20
- CCS
- 发布
- 2001-12
- 实施
- 2001-12
Butter - Determination of Moisture, Non-Fat Solids and Fat Contents - Part 1: Determination of Moisture Content (Reference Method)
- ICS
- 67.100.20
- CCS
- 发布
- 2001
- 实施
Butter - Determination of Moisture, Non-Fat Solids and Fat Contents - Part 2: Determination of Non-Fat Solids Content (Reference Method)
- ICS
- 67.100.20
- CCS
- 发布
- 2001
- 实施
This Standard applies to butter intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
Codex standard for butter
- ICS
- 67.100.20
- CCS
- 发布
- 1999-01-01
- 实施
Настоящий метод распространяется на все виды сливочного масла и устанавливает потенциометрический метод определения активной кислотнос
Butter. Potentiometric method for determination of pH of the serum
- ICS
- 67.100.20
- CCS
- 发布
- 1999
- 实施
- 2001-01-01
Butter. Determination of salt content.
- ICS
- 67.100.20
- CCS
- X16
- 发布
- 1998-05-01
- 实施
- 1998-05-20
Prezentul standard se refer? la br?nzeturile cu past? op?rit? (ca?cavaluri) destinate alimenta?iei, ob?inute din lapte integral sau din lapte normalizat, ?n stare crud? sau pasteurizat?, prin ad?ugare de culturi selec?ionate de microorganisme ?i coagulare
Cheese with scalded paste
- ICS
- 67.100.20
- CCS
- 发布
- 1997
- 实施
- 1997
BUTTER. DETERMINATION OF WATER, SOLIDS-NOT-FAT AND FAT CONTENTS ON THE SAME TEST PORTION (REFERENCE METHOD). (EUROPEAN STANDARD EN ISO 3727).
- ICS
- 67.100.20
- CCS
- X14
- 发布
- 1995-12
- 实施
- 1995-11-20
Prezentul standard se refer? la br?nzeturile cu past? op?rit? (ca?cavaluri) destinate alimenta?iei, ob?inute din lapte integral sau din lapte normalizat, ?n stare crud? sau pasteurizat?, prin ad?ugare de culturi selec?ionate de microorganisme ?i coagulare
Cheese with scalded paste
- ICS
- 67.100.20
- CCS
- 发布
- 1994
- 实施
Peanut butter, Specification and test methods
- ICS
- 67.100.20
- CCS
- 发布
- 1992
- 实施
Includes a method of separating serum from melted butter. To be read in conjunction with BS 5086-1
Analysis of butter - Method for determination of pH of butter serum
- ICS
- 67.100.20
- CCS
- X14
- 发布
- 1991-11-29
- 实施
- 1991-11-29
