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香精油.含有难于皂化的酯类香精油酯值的测定
Essential oils - Determination of ester value of oils containing difficult-to-saponify esters
参考页数：8P.;A4
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香精油.乙酰化前后酯值的测定和游离醇及总醇含量的评估
Essential oils - Determination of ester values, before and after acetylation, and evaluation of the contents of free and total alcohols
参考页数：12P.;A4
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香精油.高效液相色谱分析法.一般方法
Essential oils - Analysis by high performance liquid chromatography - General method
参考页数：10P;A4
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香精油.酸值的测定
Essential oils - Determination of acid value
参考页数：10P.;A4
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香精油.旋光度的测定
Essential oils - Determination of optical rotation
参考页数：10P.;A4
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香精油和芳族萃取物.残留苯含量测定
Essential oils and aromatic extracts - Determination of residual benzene content
参考页数：10P.;A4
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食品即用香草和香料.第22部分:干芥末籽规范(整体和粉末)
Herbs and spices ready for food use - Specification for dried mustard seeds (whole and ground)
参考页数：12P.;A4
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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
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香料和调味品分析.真空炉干燥法测定辣椒和洋葱类及干燥蔬菜质量损失
Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying
参考页数：4P.;A4
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佐料和辛辣佐料分析.红灯笼辣椒粉、红灯笼辣椒油、红辣椒粉和红辣椒油的辣椒素含量测定.高效液相色谱法(HPLC)
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
参考页数：11P.;A4
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