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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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肉和肉制品 硝酸盐含量的测定(参照法)
Meat and meat products; determination of nitrate content (reference method)
参考页数:5P.;A4
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肉和肉制品 亚硝酸盐含量的测定(参照法)
Meat and meat products; Determination of nitrite content (Reference method)
参考页数:3P.;A4
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肉和肉制品 脂肪总含量的测定
Meat and meat products; Determination of total fat content
参考页数:2P.;A4
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肉和肉制品 淀粉和葡萄糖含量的测定 酶催化法
Meat and meat products - Determination of starch and glucose contents - Enzymatic method
参考页数:10P.;A4
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肉和肉制品 氯化物含量的测定 第2部分:电位滴定法
Meat and meat products - Determination of chloride content - Part 2: Potentiometric method
参考页数:4P.;A4
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肉和肉制品 pH值的测定 参照法
Meat and meat products - Measurement of pH - Reference method
参考页数:9P.;A4
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