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乳糖.卡尔费歇尔法测定含水量
Lactose - Determination of water content - Karl Fischer method
参考页数:9P;A4
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牛奶,奶油与炼乳.总固体物含量的测定(基准方法)
Milk, cream and evaporated milk - Determination of total solids content (Reference method)
参考页数:10P.;A4
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发酵乳.滴定酸度的测定.电位法
Fermented milks - Determination of titratable acidity - Potentiometric method
参考页数:7P;A4
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酪蛋白和酪蛋白酸盐 pH值的测定(基准方法)
Caseins and caseinates - Determination of pH (Reference method)
参考页数:10P.;A4
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奶油.脂肪含量的测定.重量法(参考方法)
Cream - Determination of fat content - Gravimetric method (Reference method)
参考页数:14P;A4
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酸奶.特性微生物的计数.37℃时的菌落计数法
Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 °C
参考页数:11P.;A4
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酸奶.固形物总含量的测定(参照法)
Yogurt - Determination of total solids content (Reference method)
参考页数:7P.;A4
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奶油. 脂肪含量的测定. Acido-butyrometric法
Cream - Determination of fat content - Acido-butyrometric method
参考页数:22P.;A4
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奶油. 脂肪含量的测定. 酸-丁酸滴定法
Cream. Determination of fat content. Acido-butyrometric method
参考页数:22P.;A4
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乳糖.含水量测定.卡尔费歇尔法
Lactose. Determination of water content. Karl Fischer method
参考页数:16P;A4
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