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香料和调味品 总灰分的测定
Spices and condiments - Determination of total ash
参考页数：4P;A4
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香料和调味品 酸不溶性灰分的测定
Spices and condiments - Determination of acid-insoluble ash
参考页数：4P;A4
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柑桔油.用紫外线分光光度分析法测定CD值
Oils of citrus - Determination of CD value by ultraviolet spectrometric analysis
参考页数：5P;A4
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八角大茴香 规范
Star anise (Illicium verum Hook. f.) - Specification
参考页数：7P.;A4
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辣椒粉(Capsicum annuum Linnaeus) 显微镜检验法
Ground (powdered) paprika (Capsicum annuum Linnaeus); Microscopical examination
参考页数：6P;A4
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香料和调味品 研磨细度的测定 手工筛分法(参照法)
Spices and condiments; Determination of degree of fineness of grinding; Hand sieving method (Reference method)
参考页数：2P.;A4
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叠层制造文件格式(AMF) 版本1.1的规范
Specification for Additive Manufacturing File Format (AMF) Version 1.2
参考页数：26P.;A4
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精油.命名原则
Essential oils - Principles of nomenclature
参考页数：3P.;A4
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香料、调味品和香草.挥发油含量的测定(水蒸馏法).修改件1
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1
参考页数：1P.;A4
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食品安全国家标准 食品营养强化剂 葡萄糖酸钾
参考页数：7
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