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醋.水和醋酸的同位素分析.第1部分:醋酸的<(hoch)2>H-NMR分析
Vinegar - Isotopic analysis of acetic acid and water - Part 1: <(hoch)2>H-NMR analysis of acetic acid; German version EN 16466-1:2013
参考页数：13P.;A4
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醋. 乙酸和水的同位素分析. 第3部分: 酒醋中水的<(hoch)18>O-IRMS分析; 德文版本EN 16466-3-2013
Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013
参考页数：12P.;A4
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醋. 乙酸和水的同位素分析. 第2部分: 乙酸的<(hoch)13>C-IRMS分析; 德文版本EN 16466-2-2013
Vinegar - Isotopic analysis of acetic acid and water - Part 2: <(hoch)13>C-IRMS analysis of acetic acid; German version EN 16466-2:2013
参考页数：12P.;A4
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香料和调味品.外来杂质和杂质含量的测定
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
参考页数：12P.;A4
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辣椒粉(辣椒Capsicum annuum L.).规范(ISO 7540-2006).德文版本EN ISO 7540-2010
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
参考页数：17P;A4
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香料和调味品. 植物命名（ISO 676: 1995, 含勘误表1: 1997）; 三种语言版EN ISO 676: 2009
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009
参考页数：44P.;A4
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香料和调味品取样(ISO 948-1980).德文版本EN ISO 948-2009
Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
参考页数：7P.;A4
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辣椒粉.天然色素总含量的测定
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010
参考页数：9P;A4
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食品.醋氨基磺酸盐K(acesulfame-K)、糖精(aspartame)和邻磺酰苯甲酰亚胺(saccharin)测定.高效液相色谱分析法
Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method; German version EN 12856:1999
参考页数：16P.;A4
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乙酸食品等级.非农业原料制品.定义、要求和标记
Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000
参考页数：6P.;A4
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