奶酪目前 标准查询与下载

IS 2785-1979 天然奶酪（硬质奶酪）、加工奶酪、加工奶酪涂抹酱和软奶酪规范

This standard prescribes the requirements and the methods of sampling and test for natural cheese ( hard variety ), processed cheese, processed cheese

Specifications for natural cheese (hard cheese), processed cheese, processed cheese spreads and soft cheese

GB/T 21375-2008 干酪 （奶酪）

本标准规定了各种干酪的技术要求、试验方法和标签的要求 本标准适用于供消费者直接食用的各种干酪的生产、检验和销售

Cheese

BS EN ISO 9233-2:2018 奶酪、奶酪皮和加工奶酪 奶酪、奶酪皮和加工奶酪中纳他霉素含量的测定高效液相色谱法

1   Scope This document specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above

Cheese, cheese rind and processed cheese. Determination of natamycin content - High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

REG 21 CFR PART 133-2011 奶酪和相关奶酪产品

CHEESES AND RELATED CHEESE PRODUCTS

FCR 21 CFR PART 133-2015 奶酪和相关奶酪产品

CHEESES AND RELATED CHEESE PRODUCTS

FCR 21 CFR PART 133-2014 奶酪及相关奶酪制品

Cheeses And Related Cheese Products

FCR 21 CFR PART 133-2013 奶酪及相关奶酪制品

Cheeses And Related Cheese Products

GSO 1407:2002 埃及鲁米奶酪（Ras 奶酪）

This standard is concerned with Egyptian Roomi Cheese “Ras Cheese

Egyptain roomi cheese ( ras cheese ) .

OS GSO 1407:2002 埃及鲁米奶酪（ras 奶酪）

Egyptain roomi cheese ( ras cheese ) .

BH GSO 1407:2015 埃及鲁米奶酪（ras 奶酪）

Egyptain roomi cheese ( ras cheese ) .

BS ISO 9233-2:2007 奶酪、奶酪皮和再制奶酪 纳他霉素含量的测定 第2部分：奶酪、奶酪皮和再制奶酪的高效液相色谱法

Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2 : High - performance liquid chromatographic method for cheese, cheese rind and processed cheese

ISO 9233-2:2007 奶酪、奶酪皮和再制奶酪 纳他霉素含量的测定 第2部分：奶酪、奶酪皮和再制奶酪的高效液相色谱法

This part of ISO 9233|IDF 140 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

ISO 9233-2:2018 奶酪、奶酪皮和再制奶酪 纳他霉素含量的测定 第2部分：奶酪、奶酪皮和再制奶酪的高效液相色谱法

This document specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg

Cheese, cheese rind and processed cheese - Determination of natamycin content- Part 2:High-performance liquid chromatographic method for cheese, cheese rind and processed cheese

GOST ISO 9233-2-2017 奶酪、奶酪皮和加工奶酪 纳他霉素含量的测定 第2部分 奶酪、奶酪皮和加工奶酪的高效液相色谱法

Cheeses - cheese rinds and processed cheeses Determination of natamycin content Part 2: High performance liquid chromatography method for cheeses - cheese rinds and processed cheeses

NF EN ISO 9233-2:2018 奶酪、奶酪皮和再制奶酪 纳他霉素含量的测定 第2部分：奶酪、奶酪皮和再制奶酪的高效液相色谱法

Cheese, cheese rind and processed cheeses - Determination of natamycin content - Part 2: high-performance liquid chromatography method for cheese, cheese rind and processed cheeses