|
香料,枯茗的规格(ISO 6465:2009),德文版本EN ISO 6465:2009
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); English version of DIN EN ISO 6465:2009-11
参考页数：9P.;A4
|
|
|
|
|
|
香料和调味品. 植物命名（ISO 676: 1995, 含勘误表1: 1997）; 三种语言版EN ISO 676: 2009
Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009
参考页数：44P.;A4
|
|
|
|
|
|
香料和调味品取样(ISO 948-1980).德文版本EN ISO 948-2009
Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
参考页数：7P.;A4
|
|
|
|
|
|
控制干香料,香草类植物及蔬菜作料中病原体和微生物辐照的标准指南
GUIDE FOR IRRADIATION OF DRIED SPICES, HERBS, AND VEGETABLE SEASONINGS TO CONTROL PATHOGENS AND OTHER MICROORGANISMS
参考页数：
|
|
|
|
|
|
香子兰.词汇
Vanilla - Vocabulary (ISO 3493:2014); Trilingual version EN ISO 3493:2014
参考页数：14P.;A4
|
|
|
|
|
|
香料和调料分析.全部灰分和酸不溶灰分的测定
Analysis of spices and condiments - Determination of total ash and acid-insoluble ash
参考页数：4P.;A4
|
|
|
|
|
|
香料和调味品的分析.水分含量的测定.雾沫法
Analysis of spices and condiments - Determination of moisture content - Entrainment method
参考页数：6P.;A4
|
|
|
|
|
|
过敏原的分析方法. 消费产品可疑芳香过敏原的量化. 步骤1: 即注型样品的气相色谱分析; 德文版本EN 16274-2012
Methods for analysis of allergens - Quantification of suspected fragrance allergens in consumer products - Step 1: GC analysis of ready-to-inject sample; German version EN 16274:2012
参考页数：25P.;A4
|
|
|
|
|
|
香料和调料.分析用粉状样品的制备(ISO 2825-1981).德文版本EN ISO 2825-2010
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010
参考页数：6P;A4
|
|
|
|
|
|
香料,枯茗的规格(ISO 6465:2009),德文版本EN ISO 6465:2009
Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009); English version of DIN EN ISO 6465:2009-11
参考页数：9P.;A4
|
|
|
|
|
