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香料和调味品试验方法.第2部分:含水量测定(雾沫法)
Methods of test for spices and condiments - Determination of moisture content (entrainment method)
参考页数：8P;A4
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香料和调味品试验方法.第9部分:酸不溶性灰分测定
Methods of test for spices and condiments - Determination of acid-insoluble ash
参考页数：12P.;A4
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食品即用香草和香料.第1部分:黑白胡椒规范(整体和粉末)
Herbs and spices ready for food use - Specification for black and white pepper (whole and ground)
参考页数：12P.;A4
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食品即用香草和香料.干龙蒿规范(整体和研磨)
Herbs and spices ready for food use - Specification for dried tarragon (whole and ground)
参考页数：10P.;A4
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香料和调味品试验方法.第7部分:番椒斯科尔指数测定
Methods of test for spices and condiments - Determination of Scoville index of chillies
参考页数：8P;A4
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香料和调味品试验方法.第8部分:研磨细度等级测定－手工筛分法(比对法)
Methods of test for spices and condiments - Determination of degree of fineness of grinding - hand sieving method (reference method)
参考页数：4P;A4
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香料和调味品试验方法.第6部分:非挥发性乙醚萃取物测定
Methods of test for spices and condiments - Determination of non-volatile ether extract
参考页数：8P.;A4
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香料和调味品试验方法.第14部分:污物测定
Methods of test for spices and condiments - Determination of filth
参考页数：8P.;A4
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香料和调味品试验方法.第13部分:姜黄着色力测定
Methods of test for spices and condiments - Determination of colouring power of turmeric
参考页数：4P.;A4
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香辛料.调味品和中草药.挥发性油含量的测定(水蒸馏法)(ISO 6571-2008).德文版本EN ISO 6571-2009
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009
参考页数：14P.;A4
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