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肉和肉制品 总磷含量的测定 光谱法
Meat and meat products - Determination of total phosphorus content - Spectrometric method
参考页数:6P.;A4
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肉和肉制品 磷酸盐的测定
Meat and meat products; Detection of polyphosphates
参考页数:3P.;A4
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牛奶.嗜冷微生物菌落形成单位的计数.6.5℃时的菌落计数技术
Milk - Enumeration of colony-forming units of psychrotrophic microorganisms - Colony-count technique at 6,5 °C
参考页数:8P.;A4
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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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