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Стандарт и/или проект Этап ТК
ISO 1193:1973
Butter triers
95.99 ISO/TC 34/SC 5
ISO 1738:1980
Butter — Determination of salt content (Reference method)
95.99 ISO/TC 34/SC 5
ISO 1738:1997
Butter — Determination of salt content
95.99 ISO/TC 34/SC 5
ISO 1738:2004
Butter — Determination of salt content
90.93 ISO/TC 34/SC 5
ISO 1739:1975
Butter — Determination of the refractive index of the fat (Reference method)
95.99 ISO/TC 34/SC 5
ISO 1739:2006
Butter — Determination of the refractive index of the fat (Reference method)
90.93 ISO/TC 34/SC 5
ISO 1740:1980
Butter — Determination of the acid value of the fat (Reference method)
95.99 ISO/TC 34/SC 5
ISO 1740:1991
Milk fat products and butter — Determination of fat acidity (Reference method)
95.99 ISO/TC 34/SC 5
ISO 3727-1:2001
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
90.93 ISO/TC 34/SC 5
ISO 3727-2:2001
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
90.93 ISO/TC 34/SC 5
ISO 3727-3:2003
Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
90.20 ISO/TC 34/SC 5
ISO 3727:1977
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
95.99 ISO/TC 34/SC 5
ISO 7238:1983
Butter — Determination of pH of the serum — Potentiometric method
95.99 ISO/TC 34/SC 5
ISO 7238:2004
Butter — Determination of pH of the serum — Potentiometric method
90.60 ISO/TC 34/SC 5
ISO 7586:1985
Butter — Determination of water dispersion value
95.99 ISO/TC 34/SC 5
ISO 8851-1:2004
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
90.60 ISO/TC 34/SC 5
ISO 8851-2:2004
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
90.60 ISO/TC 34/SC 5
ISO 8851-3:2004
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content
90.60 ISO/TC 34/SC 5
ISO 15648:2004
Butter — Determination of salt content — Potentiometric method
90.60 ISO/TC 34/SC 5
ISO 16305:2005
Butter — Determination of firmness
90.60 ISO/TC 34/SC 5
ISO 17189:2003
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
90.60 ISO/TC 34/SC 5

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