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奶油乳清中pH值的测定
Determination of pH of butter plasma
参考页数：6P.;A4
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根据组分参数的神经网络分析测定黄油类型.化学法
Determination of the butter type with neural network analysis of compositional parameters - Chemometric method
参考页数：17P.;A4
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黄油和其他油脂涂抹食品中脂肪总含量的测定.使用超临界二氧化碳的萃取法
Determination of the total fat content in butter and fat spreads - Extraction method using supercritical carbon dioxide
参考页数：5P.;A4
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黄油硬度测定
Determination of the hardness of butter
参考页数：4P.;A4
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黄油水分分布的测定.试纸法
Determination of the water dispersion in butter; indicator paper method
参考页数：2P.;A4
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黄油.含水量、非脂肪固体含量和脂肪含量的测定.第1部分:含水量测定(参照法)
Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
参考页数：9P.;A4
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黄油.含水量、非脂肪固体含量和脂肪含量的测定.第2部分:非脂肪固体含量测定(比照法)
Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
参考页数：10P.;A4
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黄油、可食用油乳剂和可涂脂肪.脂肪含量的测定(参照法)
Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
参考页数：16P.;A4
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黄油.含水量、非脂肪固体含量和脂肪含量的测定.第3部分:脂肪含量的计算
Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
参考页数：7P.;A4
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奶油.乳清pH值的测定.电位滴定法
Butter - Determination of pH of the serum - Potentiometric method.
参考页数：11P;A4
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