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肉和肉制品 氯霉素含量测定 液相色谱法
Meat and meat products - Determination of chloramphenicol content - Method using liquid chromatography
参考页数:8P.;A4
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肉和肉制品 总灰分的测定
Meat and meat products - Determination of total ash
参考页数:8P.;A4
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肉制品 淀粉含量的测定(参照法)
Meat products; Determination of starch content (Reference method)
参考页数:5P.;A4
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肉和肉制品 羟基脯氨酸含量的测定
Meat and meat products - Determination of hydroxyproline content
参考页数:5P.;A4
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肉和肉制品 氯化物含量的测定 第1部分:弗哈德法
Meat and meat products - Determination of chloride content - Part 1: Volhard method
参考页数:4P.;A4
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肉和肉制品 (食用)色素的检测 薄层色谱法
Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography
参考页数:11P.;A4
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肉和肉制品 水分含量的测定(参照法)
Meat and meat products - Determination of moisture content (Reference method)
参考页数:4P.;A4
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肉和肉制品 L-(+)-谷氨酸含量的测定 参照法
Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method
参考页数:11P.;A4
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肉和肉制品 游离脂肪含量的测定
Meat and meat products - Determination of free fat content
参考页数:4P.;A4
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肉和肉制品 氮含量的测定(参照法)
Meat and meat products; Determination of nitrogen content (Reference method)
参考页数:3P.;A4
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